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Saturday, May 5, 2018

CROUTONS, LENTILS, & VEGETABLE SOUP

MAKES 4 SERVINGS. HALF RECIPE FOR 2.
1/4 cup olive oil
1 tbs grated peeled ginger
3 cloves garlic, minced
1 tbs + 1 tsp curry powder
1 tbs tomato paste
1 1/2 cups dried lentils, picked over
4 carrots, sliced
2 leeks, halved lengthwise, sliced
8 cups spinach
2 pieces French bread
Plain yogurt
Heat oven to 4OO°. Heat 2 tbs oil in a pot. Add ginger and 2 minced garlic cloves, cook until golden. Add 1 tbs curry powder and tomato paste, cook until ginger and garlic are coated. Add lentils, carrots, leeks, and 7 cups water. Bring to a boil, season, simmer until lentils are tender. Add spinach, stir until wilted. Season. *Cut bread into pieces. Whisk remaining oil, garlic, curry, and salt in a bowl. Add bread, toss. Spread on a baking sheet, bake until golden 1O min. Top each serving of soup with croutons, and a dollop of yogurt. SERVE and ENJOY...

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