Curried Red Lentil and Spinach Soup

  • Cooking time30
  • Prep time15
  • Servings6
recipe image Curried Red Lentil and Spinach Soup

Ingredients

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

  • Calories170
  • Total Fat2.5 g
  • Saturated Fat0 g
  • Trans Fat0 g
  • Polyunsaturated Fat0.5 g
  • Monounsaturated Fat1 g
  • Cholesterol0 mg
  • Sodium90 mg
  • Total Carbs26 g
  • Dietary Fiber6 g
  • Sugars2 g
  • Protein12 g
  • Calcium4 %
  • Iron15 %
  • Omega-30 g
  • Omega-60 g
  • Vitamin C10 %
  • Vitamin A8 %

Instructions

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