This vegetarian soup brims with flavour and nutrition. Spinach and lentils make it an excellent source of folate, carrots are an excellent source of beta-carotene and lentils are a high source of fibre. Serve with whole grain bread and follow with frozen yogurt and fruit.
Ingredients
- 1 tbsp (15 mL) 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 (625 mL) each vegetable stock and water
- 1 cup (250 mL) dried red lentils
- 2 cups (500 mL) packed fresh baby spinach
Steps
- 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.
