Curried Red Lentil and Spinach Soup

Curried Red Lentil and Spinach Soup
Photo by Cookbook cover image courtesy of Random House


  • 2 teaspoons curry powder
  • 1 large onion
  • 14 cups red lentils
  • salt
  • 1 tablespoon light olive oil
  • 1 10-ounce package frozen chopped spinach

1. Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. 2. Add the lentils and 6 cups water and bring to a simmer. Stir in 1 teaspoon curry powder, cover, and simmer very gently for 35 to 40 minutes. 3. When the lentils are mushy, stir in the spinach and check the co...

View full recipe at Epicurious


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