Recipe - Curried Lentil Soup With Tomatoes And Spinach

2/3 cup Chopped Spinach
2 teaspoon Ginger Root minced
2/3 cup Canned Tomatoes
1 bn Spinach
1 Lemon
4 tablespoon Oil
2 lg Garlic Cloves
3 teaspoon Curry Powder
1 teaspoon Cumin
1 cup Lentils uncooked
5 cup 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
One fourth 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