Lentil Spinach Soup with Curried Yogurt
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken broth
|
|
| 1 | can |
lentils
|
*
|
| 2 | stalks |
celery
chopped |
*
|
| 2 | small |
onions
minced |
|
| 2 | cloves |
garlic
minced |
|
| 4 | cups |
spinach
chopped |
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken broth
|
|
| 1 | can |
lentils
|
*
|
| 2 | stalks |
celery
chopped |
*
|
| 2 | small |
onions
minced |
|
| 2 | cloves |
garlic
minced |
|
| 946 | ml |
spinach
chopped |
|
| 15 | ml |
lemon juice
|
|
Directions
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.
Ladle soup into bowls; swirl dollop of curried yogurt into each.
