Ingredients
6 cups reduced-sodium chicken broth or vegetable broth, divided 2 cups dried lentils, rinsed1 bay leaf1 whole clove1 medium red onion, chopped2 celery ribs, chopped2 tablespoons butter2 medium carrots, chopped1 teaspoon salt1 teaspoon sugar1/2 teaspoon curry powder1/8 teaspoon pepper2 garlic cloves, minced3 cups coarsely chopped fresh spinach2 cups heavy whipping cream1 tablespoon lemon juice1/3 cup minced fresh parsley
Preparation
In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes.
Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute until vegetables are tender, 2-3 minutes longer. Add garlic; cook for 1 minute.
Drain lentils; discard broth, bay leaf and clove. Add lentils to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.
