Curried Red Lentil And Spinach Soup

From the vegetarian 5-ingredient gourmet cookbook, by nava atlas. easy to make and freezes very well.

Heat the oil in a soup pot.

Add the onion and saute over medium heat until golden.

Add the lentils and 6 cups water and bring to a simmer.

Stir in curry powder , cover , and simmer very gently for 35 to 40 minutes.

When the lentils are mushy , stir in the spinach and check the consistency.

If the soup is too thick , add about 1 / 4 cup water.

Season with salt and additional curry powder , if desired.

Simmer for another 5 minutes.

If time allows , let the soup stand off the heat for an hour or so to develop flavor.

Heat through as needed before serving.

light olive oil, onion, red lentils, curry powder, frozen chopped spinach