Curried Lentil Soup With Tomato And Spinach - cooking recipe

Ingredients

1/3 c. finely chopped onion
2 Tbsp. vegetable oil
1 garlic clove, minced
1 tsp. grated, peeled fresh ginger
fresh lemon juice to taste
1 1/4 c. water
1 1/2 tsp. curry powder
1/2 tsp. cumin
1/2 c. lentils, picked over and rinsed
1 1/4 c. chicken broth
1/3 c. chopped, drained canned tomatoes
1 c. firmly packed coarsely chopped, stemmed spinach leaves, washed and drained

Preparation

In a heavy saucepan, cook and stir onions in oil over moderate heat. When golden, add garlic and ginger.
Cook and stir mixture for 1 minute.
Add curry powder and cumin and cook 30 seconds. Add the lentils and 1 1/4 cup water.
Bring mixture to boil and then simmer, covered, for 5 minutes.
Add chicken broth and simmer, covered, for 25 minutes.
Stir in the tomatoes and spinach and simmer for 2 minutes.
Season the soup with lemon juice, salt and pepper to taste.
Makes 3 cups.
Serves 2.
Can add leftover ham for a more substantial soup.