Curried Red Lentil & Spinach Soup

Curried Red Lentil & Spinach Soup

4 2
  • Preparation Time

    15 mins

  • Cooking Time

    30 mins

  • Recipe Serves

    6

Ingredients


  • 1 Tbsp. (15 mL) Becel® Buttery Taste margarine*
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 tsp. (10 mL) finely grated fresh ginger
  • 1 1/2 tsp. (7 mL) curry powder
  • 1/2 tsp. (2 mL) ground cumin
  • 1 carrot, peeled and chopped
  • 1 rib celery, chopped
  • 1 cup (250 mL) red lentils, rinsed and drained
  • 1 carton (900 mL.) reduced sodium chicken broth
  • 1 cup (250 mL) water
  • 2 cups (500 mL) baby spinach leaves, coarsely chopped
  • 2 Tbsp. (30 mL) lemon juice
  • 1/4 cup (50 mL) chopped fresh cilantro, (optional)

Preparation

Step 1

Melt Becel® Buttery Taste margarine* in large, heavy-duty pot over medium heat and cook onion, garlic and ginger, stirring occasionally, until onion is tender, about 7 minutes.

Step 2

Add curry powder and cumin and cook, stirring constantly, 1 minute. Add carrot, celery, lentils, chicken broth and water. Bring to a boil over high heat. Reduce heat and simmer covered 20 minutes or until lentils and vegetables are tender.

Step 3

Process lentil mixture with hand-held blender*until still chunky. Stir in spinach and simmer 5 minutes. Stir in lemon juice and cilantro.

Recipe Tip:

*Or use traditional blender, processing soup in batches. After processing, return soup to pot and continue as above.
*Becel® Gold in Quebec

Nutritional Information:

Recipe : Curried Red Lentil & Spinach Soup
Recipe Serves : 6

1 servingAmount% Daily Value
Calories:170  
Total Fat:2.5 g 
Saturated Fat:0 g 
Trans Fat:0 g 
Polyunsaturated Fat:0.5 g 
Monounsaturated Fat:1 g 
Cholesterol:0 mg 
Sodium:90 mg 
Total Carbs:26 g 
Dietary Fiber:6 g 
Sugars:2 g 
Protein:12 g 
Vitamin A: 8 %
Vitamin C: 10 %
Calcium: 4 %
Iron: 15 %
Omega-3:0 g 
Omega-6:0 g 
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