Lentil Soup

I didn't think I liked lentil soup, but I love this recipe!  It's healthy too!

Williams-Sonoma Lentil Soup (recipe from Liz Galvin)

2 tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced (I use more. 2-3 carrots)
1 clove garlic, minced
1 bay leaf
2 teaspoons curry powder
1 cup canned diced plum (Roma) tomatoes with juice (I get petite diced tomatoes)
1 1/2 cups dried brown or pink lentils, picked over, rinsed, and drained
6 cups chicken, beef, or vegetable stock (I've only ever used chicken)
1 lemon, sliced (I omit this- it gave the soup a funny aftertaste when I tried using the lemon)
1 cup coarsely chopped fresh spinach (I usually omit this too!)
salt and pepper to taste

In a large saucepan over medium heat, warm the oil.  Add the onion, celery, carrot, garlic, and bay leaf.  Saute until the vegetables are softened, about 5 minutes.  Stir in the curry powder and cook until fragrant, about 1 minute.

Add the tomatoes and their juice, lentils, stock, and lemon slices (or not).  Bring to a simmer over medium-high heat.  Reduce the heat to medium-low, cover partially, and cook, stirring occasionally, until the lentils are tender, about 30 minutes.  Discard the lemon slices and bay leaf.

Just before serving, stir in the spinach, reduce the heat to low, and simmer until the spinach is wilted but still bright green.  Season to taste with salt and pepper.


Notes:  I didn't know what it meant to "pick over" lentils.  All it means it pick through the lentils and take out any bad looking ones, or any stones/rocks.  They can get mixed in with the lentils if they're about the same size.  I actually found one once.  Crazytown, USA!