Not your Mom’s Lentil Soup…

I realize that there may be an aversion for some people to Lentil soup. It tends to be made with the typical carrots, celery, potatoes and herbs. Not this soup, originally printed in the NY Times.  It is simply amazing. There are very few recipes that I find that I do not tweak. No tweaking here…

Curried Lentil, Squash, and Apple Stew – serves 6

1 Tbsp. olive oil

1 onion, diced

1 carrots, peeled and diced

3 cloves garlic, minced

1 tsp. grated fresh ginger

1 tbsp. curry powder – I use Simply Organic brand

1 1/2 tsp. sea salt (if you have salty broth, this may be unnecessary, so hold off to test the taste)

1/2 c. dried lentils

2 1/2 c. vegetable broth (I use Better Than Bouillon – which is quite salty)

2 tbsp. tomato paste

3 cups peeled and diced butternut squash (1/2 inch cubes)

1 large or 2 small apples, diced (unpeeled)

5 oz. baby spinach

1. In a large pot, heat oil over med-high heat, and saute onion and carrot until almost soft. Add garlic, ginger, curry and salt (if using) and let cook a few more minutes until fragrant.

2. Stir in lentils, broth and tomato paste. Bring to a boil, cover adn simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

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