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4 cups chicken or vegetable stock
1 can (19 oz) lentils, drained, or 2 cups cooked
2 stalks celery, chopped
2 small onions, minced
2 small cloves garlic, minced
4 cups chopped fresh spinach, packed (10 oz bag)
1 Tbsp lemon juice
salt and pepper
Curried Yogurt
Notes:
If using dried lentils, follow lentil soup recipe except
substitute 2/3 cup dried brown lentils for canned lentils and add 4
cups water with lentils. Cover and cook for 25 minutes or until
lentils are tender, complete as in recipe.
In saucepan, bring stock, lentils, celery, onions and garlic to boil;
reduce heat, cover and simmer for 5 minutes. Add spinach and simmer
for 5 minutes. Add spinach and simmer for 3 minutes. Add lemon
juice; season with salt and pepper to taste. (If thicker soup is
desired, remove half and puree in food processor or blender; return
to saucepan and heat through).
Ladle soup into bowls; swirl dollop of curried yogurt into each.
Nutritional Analysis:
Calories 136
Total fat 2g (13% calories)
Sat fat trace
Fibre 4g
Protein 12g
CHO 19g
Cholesterol 1 mg
Sodium 825 mg
Makes: 5 servings, about 1 cup each
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