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Lentil Spinach~
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<title>Lentil Spinach Soup with Curried Yogurt</title>
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<b>From: </b><a
href="mailto:walberg@Alpha.tkm.mb.ca>">Carole/Bob
Walberg</a><br>
<center><h3>Lentil Spinach Soup with Curried Yogurt</h3></center>
<hr>
<b>Makes:</b>5 servings, about 1 cup each
<p>
<b>Ingredients:</b>
<dl>
<dd>4 cups chicken or vegetable stock
<dd>1 can (19 oz) lentils, drained, or 2 cups cooked
<dd>2 stalks celery, chopped
<dd>2 small onions, minced
<dd>2 small cloves garlic, minced
<dd>4 cups chopped fresh spinach, packed (10 oz bag)
<dd>1 Tbsp lemon juice
<dd>salt and pepper
<dd><a href="/recipes/dips-spreads/curried-yogurt.html">Curried Yogurt</a>
</dl>
<b>Notes:</b>
<p>
If using dried lentils, follow lentil soup recipe except
substitute 2/3 cup dried brown lentils for canned lentils and add 4
cups water with lentils. Cover and cook for 25 minutes or until
lentils are tender, complete as in recipe.
<p>
<b>Instructions:</b>
<p>
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. (If thicker soup is
desired, remove half and puree in food processor or blender; return
to saucepan and heat through).
<p>
Ladle soup into bowls; swirl dollop of curried yogurt into each.
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