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Curried Lentil Soup with Tomatoes and Spinach
2/3 c Chopped Spinach
2 ts Ginger Root -- minced
2/3 c Canned Tomatoes
1 bn Spinach
4 tb Oil
2 lg Garlic Cloves
3 ts Curry Powder
1 ts Cumin
1 c Lentils -- uncooked
5 c Chicken Broth
In a pot, cook onion in oil, add garlic and ginger root and cook for
1 more minute. Then add curry, cumin and cook 30 seconds more. Add
lentils and 1 1/4 cup water. Bring to a boil, then simmer, covered
for 5 minutes. Add broth and simmer, covered, for 25 minutes. Stir
in tomatoes and spinach and simmer for 2 minutes, season with lemon
juice and salt and pepper to taste. Let cool. Place in containers
and store in freezer. To reheat: Thaw in refrigerator the night
before. Heat in microwave or on stove top. Serve with pita trianges.
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