Wednesday, June 17, 2009

Curried Red Lentil Soup with Baby Spinach


This thick and fragrant lentil soup features red lentils, garbanzos, baby spinach, and carrots. The curry powder and fenugreek smell amazing, and the plentiful leftovers will tide you over during a busy week. Uncooked red lentils are a pretty pink-orange color, but become yellow when cooked. The use of red lentils as opposed to other types allows this soup to cook up quickly.

Curried Red Lentil Soup with Baby Spinach
Serves 6-8

2 Tablespoons extra virgin olive oil
1 large onion, chopped
heaping 1/2 cup sliced carrots
3 cloves garlic, minced
6 teaspoons curry powder
1 teaspoon ground fenugreek
1/2 teaspoon ground cayenne
3 cups vegetable broth
3 cups water
1 pound red lentils
15 ounces garbanzos, rinsed and drained
3 1/2 packed cups baby spinach
kosher salt to taste, optional

Heat olive oil in a large pot over medium heat. Saute the onion and carrots for about 10 minutes. Add the garlic, curry powder, fenugreek, and cayenne, and saute for about 30 seconds. Add the broth and water and increase heat to high. Bring to a boil. Add lentils and garbanzos and reduce heat to medium. Cover the pot with a lid and simmer for about 8 minutes. Stir a few times while simmering. Add spinach and cook for 2 minutes more, or until wilted. Season with salt if desired.

Adapted from Epicurious

12 comments:

  1. Oh, lentils, spinach, carrots, and ease--so many of the things I love. This will definitely be making an appearance in Friday Food. :)

    Also, I'm petitioning Lucas to ask the caterer to be sure to provide vegan food (appetizer,I assume) options at the Vital Voice's Pride kickoff party next week. Especially if this petition is successful, you should show up & represent the Vegan Vital Voice contingent with me!

    ReplyDelete
  2. I love the smell of fenugreek, and the soup looks delicious and hearty with the chickpeas and lentils. I can't wait to start cooking with homegrown spinach again...glad summer's here!

    ReplyDelete
  3. yum! that looks absolutely delicious!

    ReplyDelete
  4. What a hearty and tasty looking soup! Just beautiful. Thank you for the recipe. This kind of dish is exactly the kind of thing we love to eat/cook around here so you can bet this will be on the menu plan soon!

    ReplyDelete
  5. I like the addition of garbanzo beans.
    This looks really good!

    ReplyDelete
  6. i love that red lentils are so quick to cook up as well! your curried red lentil soup rocks, Lisa! it's beautiful, too! red lentils + chickers + spinach + carrots = the best! we've got both curry & fenugreek at the house, so i'm totally going to have to make this! yay!

    ReplyDelete
  7. Lisa - I love that you left the ingredients in their 'whole' form. I tend to go overboard with blitzing and your recipe reminded me that I should just leave a soup alone sometimes.

    Great recipe! Thanks!

    ReplyDelete
  8. Ok, pretty much everything I love in a bowl. Yum. You just rock too hard sometimes, Lisa.

    ReplyDelete
  9. I love every variation of red lentil soup! Yours looks creamy and is full of awesome spices.

    ReplyDelete
  10. I adore any kind of soup with lentils....esp pretty red ones.

    ReplyDelete
  11. you had me at the blog title... and then i saw the picture... YUM YUM!

    ReplyDelete

Note: Only a member of this blog may post a comment.

LinkWithin

Related Posts with Thumbnails