Title: Curried Lentil Soup with Tomatoes and Spinach
Categories: None
Yield: 4 Servings

2/3 c Chopped Spinach
2 ts Ginger Root -- minced
2/3 c Canned Tomatoes
1 bn Spinach
1 Lemon
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.

Recipe By : Personal Chef Marjorie Nawrocki of Copper Pot Cuisine

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip