Curried Red Lentil and Spinach Soup

Ingredients

• 1 tablespoon light olive oil
• 1 large onion, finely chopped
• 1 1/2 cups red lentils, rinsed
• 1-2 teaspoon curry powder
• 1 (10 ounce) package frozen chopped spinach, thawed

Directions

1. 1

   Heat the oil in a soup pot. Add the onion and saute over medium heat until golden.

2. 2

   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.

3. 3

   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.

4. 4

   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.