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Cream of Lentil Soup

Lentil lovers will want a second bowl of this nourishing soup with a subtle touch of curry. It looks particularly appealing thanks to the color the fresh spinach adds. —Kim Russell, North Wales, Pennsylvania

9 ServingsPrep: 20 min. Cook: 35 min.

Ingredients

6 cups reduced-sodium chicken broth or vegetable broth
2 cups dried lentils, rinsed
1 bay leaf
1 whole clove
1 medium red onion, chopped
2 celery ribs, chopped
2 tablespoons butter
2 medium carrots, chopped
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon curry powder
1/8 teaspoon pepper
2 garlic cloves, minced
3 cups coarsely chopped fresh spinach
1-1/2 cups heavy whipping cream
1 tablespoon lemon juice
1/3 cup minced fresh parsley

Directions

In a large saucepan, combine the broth, lentils, bay leaf and clove.
Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or
until lentils are tender.
Meanwhile, in a Dutch oven, saute onion and celery in butter until
crisp-tender. Add the carrots, salt, sugar, curry powder and pepper;
saute 2-3 minutes longer or until vegetables are tender. Add garlic;

2 of 2

Cream of Lentil Soup (continued)

Directions (continued)

cook for 1 minute.
Drain lentils; discard bay leaf and clove. Add to vegetable mixture.
Stir in the spinach, cream, lemon juice and parsley; cook over low
heat until heated through and spinach is wilted. Yield: 9 servings
(2-1/4 quarts).

Nutrition Facts: 1 cup equals 338 calories, 18 g fat (11 g saturated fat), 61 mg cholesterol, 704 mg sodium, 32 g carbohydrate, 14 g fiber, 15 g protein.