1 tablespoon oil (olive, safflower, sunflower preferred)2 garlic cloves (minced)
2/3 cup chopped onion
mushrooms (any amount...if you love them add more)
2 tspn. fresh ginger
1 tspn. curry powder
1 tspn. cumin
1 cup lentils (rinsed)
2 1/2 cup chicken/veggie broth (low sodium)
2 1/2 cup water
2/3 cup drained canned tomatoes
2 cup spinach
fresh lemon juice
salt/pepper to taste
Oil in saucepan, add onions, saute until golden.
Add garlic, ginger, stir one minute.
Add curry, cumin, stir 30 seconds.
Add lentil, stock, water, bring to boil
Reduce heat, add tomatoes, mushrooms, and let simmer (20-25 minutes).
Add spinach 10 minutes later.
Add lemon juice/salt & pepper to taste.
Yummy, lentil soup!
