Soup - Spinach, Lentils and Sweet Potato September 03 2015
Serving Size: 4 to 6 servings
6 black pepper corns
1 dried bay leaf (preferably Indian)
1 Tablespoon Rupen's Curry Mix OR (1 teaspoon garam masala powder AND 2 teaspoons curry powder)
1 cup thinly sliced red onions
1/2 cup orange/ French lentils
1 cup chopped spinach (I used frozen chopped spinach that I thawed)
1 cup sweet potato (peeled and diced)
1/2 cup chopped Roma tomato
3 cups water or vegetable stock
Salt to taste (at least 2 teaspoons)
In a 5 qt sauce pan over medium heat, melt butter.
Add peppercorns and bay leaf, saute for a minute.
Add curry mix and red onions, mix. Cook for 2 minutes.
Add lentils and cook for 3 minutes. Stir once every minute.
Add spinach, sweet potato and tomato. Mix. Cook for 1 minute.
Add water or vegetable stock along with 1 teaspoon salt. Stir.
Reduce heat to low and cook covered for 30 minutes.
Using a strainer, pick up solids and puree the solids in the soup in a blender. Pour the puree back into the soup.
Taste the soup, and adjust salt, if needed. Serve.