INGREDIENTS

  • 2 tablespoons olive oil
  • 1 1/2 cups onions , chopped
  • 1 cup celery , chopped
  • 1 cup carrots , chopped and peeled
  • 3 garlic cloves , minced
  • 1 tablespoon curry powder (preferably Madras-style)
  • 1 tablespoon fresh ginger , minced
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 teaspoon dry crushed red pepper
  • 9 1/2 cups water (or more)
  • 1 (16ounce)bag dried lentils (about 2 1/2 cups)
  • 1 (6ounce)bag baby spinach leaves

DIRECTIONS

  1. Heat oil in heavy large pot over medium-high heat.
  2. Add next 4 ingredients; sauté until golden, about 10 minutes.
  3. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper.
  4. Add 9 1/2 cups water and dried lentils; bring to boil.
  5. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes.
  6. Add spinach; simmer until spinach is wilted, about 5 minutes.
  7. Season soup with salt and pepper.