Curried Mixed Lentil Soup
Prep: 15 minutes Cook: 45 minutes
Make this early in the day, if possible (or even a day ahead), to allow flavors to really mingle together.
- 1 onion, chopped
- 1 tsp garlic, minced
- 1 tsp grated fresh ginger
- 8 cups water
- 2 cups mixed lentils (see hints below)
- 4 cups garnet yams, peeled and chunked
- 2 tsp curry powder
- 1/2 tsp ground coriander
- 1/4 tsp cumin
- 1/4 tsp crushed fenugreek seeds
- 1/4 tsp cinnamon
- 4 cups fresh spinach, chopped
- 1 tbsp fresh lemon juice
- 1 tsp Sambal Oelek
Place the onion and garlic in a large soup pot with about 1/4 cup of the water. Cook, stirring frequently until onion softens slightly, then stir in the ginger. Add the remaining water, the lentils, yams and spices. Bring to a boil, reduce heat, cover and cook for about 40 minutes, until yams and lentils are done. Add the spinach, lemon juice and Sambal Oelek. Mix well and cook an additional 5 minutes or so until spinach is tender.
Hints: I like to make this with mixed lentils packaged by Cassoulets, USA called "Chicken Scratch". It is a combination of red, black, green and brown lentils. I have also made this with all red lentils and all brown lentils producing delicious results. This may also be made with other winter greens, however the final cooking time will increase slightly because the heartier greens take longer to cook.