We have had a very blustery couple of days here in the ATX. Forecasts look glorious for the upcoming week, but this last weekend was the perfect opportunity to throw a quick soup together. This recipe is a big hit around here. Should I say out loud how much butter I put in it? Probably not. :)
Curried Lentils with Fresh Spinach
5 ribs of celery, chopped
1 medium onion, diced
2 tbsp olive oil
2 cups lentils, rinsed and sorted
2 bay leaves
2 sprigs fresh thyme
6-8 cups water or vegetable broth
1 cup carrots, diced
2 tbsp curry powder
4-6 tablespoons of butter...depending on how indulgent you're feeling
6 oz. fresh spinach, rinsed and rough ends cut off.
salt, pepper and/or Bragg's to taste
Heat Olive OIl in a soup pot on medium heat. Add Onion and Celery and cook until the onions are translucent and tender. Add Bay Leaves , Thyme and Lentils and cook, stirring, for 2 minutes. Add 6 cups of the Water/Broth, Carrots, and Curry Powder and bring to a boil. Turn the heat down and simmer until the lentils are tender (about 45 minutes), adding more Water/Broth if necessary. Just before serving: Remove the Bay Leaves and the sprigs of Thyme, toss in the Butter and let it melt and add the Fresh Spinach one handful at a time, allowing it to wilt before you add more. Season to taste.