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Recipe: curried lentil soup with spinach (early spring soup)

Recipe: curried lentil soup with spinach (early spring soup)

The weather here in the Rockies can’t make up its mind. On Sunday I walked around without a jacket and yesterday morning I ran in the snow with the wind whipping my face and making my eyes tear up. I’m sick of winter but it keeps holding on. So, I hold on too. By making my favorite food – soup.

I make soup at least once a week through the fall and winter. To me, there’s nothing better than a huge bowl accompanied by a big hunk of bread. As the cooler months continue to roll on, I’ve had to get a little creative about my soup creations. Last week I made this lentil soup, flavored with curry and a big serving of spinach.

As I’ve mentioned before, lentils are a great source of protein. This soup has 45 grams of protein and about over 10 grams per serving. With the addition of the spinach and the warming taste of the curry and turmeric, this is quickly becoming one of my favorite early spring soups.

Curried lentil soup with spinach


  • 2 leeks, white and green parts only
  • 1 tablespoon garlic infused olive oil
  • 1 bell pepper, I used a yellow one
  • 8 cups vegetable stock
  • 1 teaspoon salt
  • 1 tablespoon cumin
  • 1 tablespoon curry powder
  • ½ teaspoon turmeric
  • 1” piece of ginger root, grated
  • 2.5 cups cooked lentils, I used red but green would work equally well
  • 1 15 ounce can of pumpkin puree, not pumpkin pie filling!
  • 4 big handfuls of fresh spinach


  1. Slice of dark green part of leeks and the root. Chop the remaining portion into ¼” strips. Place in warm water to wash out any sand. Do not skip this step. Drain and rinse the leeks then dry with a kitchen towel.
  2. Heat olive oil in a stock pot over medium high heat.
  3. Add leeks and bell pepper, sauté for 5 minutes.
  4. Pour vegetable stock over the vegetables.
  5. Add salt, cumin, curry powder, turmeric, ginger root, lentils and pumpkin puree. Mix well.
  6. Bring mixture to a boil then reduce to low heat.
  7. Allow soup to simmer for 45 minutes.
  8. After 45 minutes, add spinach, allowing it to wilt. Serve warm.

Article and photo by Lisa Horvath

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