20-Minute Lentil Soup


  • 2 cups packed fresh baby spinach
  • 1 cup dried red lentils
  • 2-½ cups water
  • 2-½ cups vegetable stock
  • 2 tsp mild curry paste
  • 1 tbsp tomato paste
  • 1 potato , peeled and chopped
  • + 3 more ingredients
    • 3 carrots , chopped
    • 4 green onions , chopped
    • 1 tbsp vegetable oil

In large saucepan, heat oil over medium heat; fry chopped green onions, carrots and potato, stirring occasionally, until onions are softened, about 4 minutes. Stir in tomato paste and curry paste. Add stock, water and lentils; bring to boil. Reduce heat, cover and simmer until lentils are tender,...

View full recipe at SpringPad


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