Curried Lentil Soup with Tomatoes and Spinach

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2 ts Ginger Root; minced
5 c Chicken broth
1 ts Cumin
1 bn Spinach
1 c Lentils; uncooked
2 lg Garlic
2/3 c Canned tomatoes
2/3 c Spinach; Chopped
1 Lemon
4 tb Vegetable oil
3 ts Curry powder

Original recipe makes 4



In a pot, cook onion in oil, add garlic and ginger root and cook for 1 more minute. Then add curry, cumin and cook 30 seconds more. Add lentils and 1 1/4 cup water. Bring to a boil, then simmer, covered for 5 minutes. Add broth and simmer, covered, for 25 minutes. Stir in tomatoes and spinach and simmer for 2 minutes, season with lemon juice and salt and pepper to taste. Let cool. Place in containers and store in freezer. To reheat: Thaw in refrigerator the night before. Heat in microwave or on stove top. Serve with pita trianges. Recipe By : Personal Chef Marjorie Nawrocki of Copper Pot Cuisine File

Verified by stevemur
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