Sunday, December 16, 2007

Curried Spinach and Lental Soup

We made some changes to the original recipe, mostly in cooking times, to suit our tastes. First, sort and rince 1C dry lentils. We used nice green French ones. Put them in a pot with 2qts of stock, chicken or vegetable, and 2qts of water and simmer them gently until they are just tender. This took about 45 min. Add 2 cloves garlic, chopped, 2 carrots pealed and diced, 1 rib of celery diced, 1 medium potato, diced and 1T curry powder. Continue simmering until the vegetables are tender, another 20 min. At this point we decided to add 1/2lb diced keilbasa but the soup would do fine without it if you prefer. Just before serving, add 10 oz. of chopped fresh spinach. Top with 1T red wine vinegar. These cooking times give spinach with a nice fresh green color and lentils that were "al dente".



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