Makes:
6 servings, 1/2 cup
Total Time:
1 hr
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 8 oz. chopped mushrooms (about 3 cups)
- 1/2 cup chopped onion
- 2 tsp. extra virgin olive oil
- 1 tsp. minced garlic clove
- 2-3 tsp. curry powder
- 1 1/2 cups brown lentils, rinsed and sorted
- 2/2 cup chicken broth, optional
- 1 tsp. salt
- Ground pepper, to taste
- 2 cups (half a 5-oz bag) lightly packed baby spinach leaves, chopped or 10 oz. frozen chopped spinach
make it
In large wide saucepan over medium heat, cook mushrooms, onion, oil and garlic, stirring until sizzling. Reduce heat to low and cook, covered, stirring occasionally, until mushrooms are wilted and tender, about 10 minutes. Uncover and cook, stirring, over medium high heat, until moisture has evaporated and mushrooms begin to brown, 1-2 minutes.
Stir in curry powder. Add lentils and 6 cups water, heat to boil. Cook, covered, over low heat until lentils are tender, about 30 minutes.
If thinner soup is desired, add broth. Add salt and pepper. Stir in spinach; cook, stirring until spinach is wilted about 5 minutes.
Notes
201 calories per serving.
