20-minute lentil soup

I honestly had taken a picture of this soup, but they all came out blurry. Bah! I make this soup like (seriously) ALL time time. It's fast, it's easy. It's beyond delicious. I pretty much don't even need the recipe book anymore since I know it by heart. I choose to omit the spinach though -- I don't like leafy greens in my soups as a general rule. Also nabbed from the Canadian Living Soups, Stews, and Slow-Cooker meals issue.

Servings: 4

Ingredients:

1 tbsp (15 mL) vegetable oil
4 green onions, chopped
3 carrots, chopped
1 potato, peeled and chopped
1 tbsp (15 mL) tomato paste
2 tsp (10 mL) mild curry paste
2-1/2 cups (625 mL) each vegetable stock and water
1 cup (250 mL) dried red lentils
2 cups (500 mL) packed fresh baby spinach

Preparation:

In large saucepan, heat oil over medium heat; fry chopped green onions, carrots and potato, stirring occasionally, until onions are softened, about 4 minutes. Stir in tomato paste and curry paste.

Add stock, water and lentils; bring to boil. Reduce heat, cover and simmer until lentils are tender, about 12 minutes. Stir in spinach.


Per serving: calories 283, protein 15g, total fat 5g, carbohydrates 46g, fibre 9g, sodium 750 mg.

% RDI: calcium 9%; iron 46%; vitamin A 164%; vitamin C 20%; folate 140%.