PCC Curried Lentil Soup

PCC Curried Lentil Soup

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  • 1 tablespoon high-heat oil
  • 1 cup diced carrots
  • 3/4 cup diced celery
  • 1/2 cup diced onions
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 2 cups green lentils, rinsed and drained
  • 4 cups water
  • 3 ounces fresh spinach, chopped
  • Salt and pepper, to taste


Heat oil in a large soup pot over medium heat. Add carrots, celery, onions, garlic and ginger; cook until soft, 5 to 7 minutes. Stir in spices and lentils; cook for 1 additional minute.

Pour in water and bring to a boil over high heat. Reduce heat to a simmer and cook, partially covered, until lentils are tender, 30 to 40 minutes. When lentils are tender, stir in spinach; season to taste with salt and pepper.

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