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Curried Lentil Soup with Spinach and Mushrooms

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  • 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.


201 calories per serving.

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