20-Minute Lentil Soup

By [e-mail]

From the Canadian Living magazine.
Serve with whole grain bread and follow with frozen yogurt and fruit

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Ingredients

• 1 tbsp vegetable oil
• 4 green onions,chopped
• 3 carrots, chopped
• 1 potato, peeled and chopped
• 1 tbsp (15 mL) tomato paste
• 2 tsp (10 mL) mild curry paste
• 2-1/2 cups vegetable stock
• 2-1/2 cups water
• 1 cup (250 mL) dried red lentils
• 2 cups (500 mL) packed fresh baby spinach

Preparation

Step 1

In large saucepan, heat oil over medium heat; fry chopped green onions, carrots and potato, stirring occasionally, until onions are softened, about 4 minutes. Stir in tomato paste and curry paste.

Add stock, water and lentils; bring to boil. Reduce heat, cover and simmer until lentils are tender, about 12 minutes. Stir in spinach.