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CREAM OF LENTIL

Ingredients

  • 6 cups reduced-sodium chicken broth or vegetable broth
  • 2 cups dried lentils, rinsed
  • 1 bay leaf
  • 1 whole clove
  • 1 medium red onion, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons butter
  • 2 medium carrots, chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon pepper
  • 2 garlic cloves, minced
  • 3 cups coarsely chopped fresh spinach
  • 1-1/2 cups heavy whipping cream
  • 1 tablespoon lemon juice
  • 1/3 cup minced fresh parsley

Directions

  • In a large saucepan, combine the broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender.
  • Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute 2-3 minutes longer or until vegetables are tender. Add garlic; cook for 1 minute.
Drain lentils; discard bay leaf and clove. Add to vegetable mixture. Stir in the spinach, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.
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