Curried Lentil and Spinach Soup

Curried Lentil and Spinach Soup

Instructions

Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9½ cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by ½ cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)

Ladle soup into bowls. Top each serving with spoonful of yogurt.

PER SERVING: calories, 479; total fat, 9 g; saturated fat, 1 g; cholesterol, 1 mg