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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 Tbsp. butter 2 medium carrots,chopped 1 tsp.salt 1 tsp. sugar 1/2 tsp curry powder 1/8 tsp. pepper 2 garlic cloves,minced 3 cups coarsely chopped fresh spinach 1 1/2 cups heavy whipping cream 1 Tbsp. lemon juice 1/3 cup fresh parsley |
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In a large saucepan, combine 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 vegtables are tender. Add garlic;cook for 1 minute. Drain lentils;discard bay leaf and clove. Add to vegtable mixture. Stir in the spinach,cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted. Yield: 9 servings ( 2 1/4 quarts) Recipe from "Taste of Home " |