2 tbsp. olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
1 clove garlic, minced
1 bay leaf
2 tsp. curry powder
1 cup canned diced plum tomatoes
1 1/2 dried brown lentils rinsed and drained
6 cups Chicken Stock
1 lemon sliced
1 cup coarsely chopped spinach leaves
salt and pepper
In a large saucepan on medium heat, heat the oil, onion, celery, carrot,garlic and bay leaf and saute until the vegetables are softened. Stir in curry powder and cook until fragrant. Add the tomatoes and their juice, lentils,stock and lemon slices. Discard lemon slices and bay leaf.
Just before serving stir in the spinach until wilted and season to taste with salt and pepper.
Enjoy and serve with a slice of warm bread!