If you find lentils a bit bland on their own, you'll love this soup, which is spiced up with lots of ginger, garlic, and curry powder; the spices make it highly anti-inflammatory as well as flavorful. Wilted spinach adds texture along with valuable iron. This soup is also particularly high in fiber, with more than a day's supply in each serving.
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Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
See the full nutritional analysis from NutritionData.com
Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)
Ladle soup into bowls. Top each serving with spoonful of yogurt.
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