Kharizmatic Kathy's Curried Red Lentil Soup

I have a feeling Kathy's home looks like it should have cooking shows filmed there.  I've seen photos of her beautiful food complimented by a beautiful kitchen background we could only dream about.  Great thing is Kathy's food isn't all for looks.  She's very aware of the actual nutrition behind delicious food and she shared this little bit with us.  I can't wait to make this!  Thanks Kathy!
Curried Red Lentil Soup

                                                 From Kathy Gold Fox

Makes 6 cups

Takes about 45 minutes from start to finish

1 T canola or olive oil

2/3 C finely chopped onion

2 garlic cloves, minced

1 tsp ground ginger or 2 tsp finely grated fresh ginger

1 T curry powder

1 tsp ground cumin

1 C RED lentils, rinsed *

1 tsp salt

2 1/2 C chicken stock or vegetable stock (low sodium)

2 1/2 C water

2/3 C chopped drained canned tomatoes

2 C chopped spinach or kale

Fresh lemon juice, to taste

Salt and freshly ground pepper

Heat oil in 4 qt. heavy saucepan over medium heat.  Add onion and cook, stirring occasionally,

until lightly browned, 6 to 8 minutes. Add garlic and Ginger and cook, stirring for 1 minute.  Add curry powder and cumin and cook, stirring for 30 seconds.

Add lentils, stock, tomatoes and water and salt and bring to a boil.  

Reduce heat and simmer, covered, until lentils are tender, 20 to 25 minutes.

Stir in spinach and simmer, uncovered, stirring occasionally, until spinach is wilted, about 2 minutes.

Add lemon juice, salt and pepper to taste.

*Red lentils are necessary because they cook down so quickly and create a wonderful creamy texture. 

They are available at Whole Foods in the open bins or packaged.

NOTES- Health Magazine selected lentils as one of the 5 healthiest foods. Lentils are often mixed with grains such as rice, for a complete protein dish. They are also a very good vegetable source of iron.