The next recipe we would like to share is another delightful vegetable soup recipe from another one of our delightful yoga teachers. It is adapted from a recipe originally published by Bon Appetit. Amy Hagan teaches an all-levels yoga class at All That Matters that she makes her own with a Hatha style and a focus on deepening your practice through self-acceptance.
This vegetarian recipe packs 34 grams of protein into each serving, and according to Amy, is so good that even her husband, "the meat eater" likes it. Enjoy with good company and a hunk of crusty bread.
Amy Hagan's Curried Lentil and Spinach Soup Recipe
- 2 T Olive Oil
- 1 1/2 C Chopped Onion
- 1 C Chopped Celery
- 1 C Peeled and Chopped Carrots
- 3 Cloves Garlic, Minced
- 2 T Curry Powder (preferably Madras-style)
- 1 T Fresh Ginger, Minced
- 1 t Ground Cumin
- 1 Bay Leaf
- 1/4 t Dried Crushed Red Pepper
- 9 1/2 C (or more) Water
- 1 16-oz Bag Dried Lentils (about 2 1/2 C)
- 1 6-oz Bag Baby Spinach Leaves
- 1/2 C Fresh Cilantro, Chopped
- 1/2 C Plain Nonfat Yogurt
Heat oil in a large pot over medium-high heat. Add the onion, celery, carrots, and garlic and saute until golden, about 10 minutes. Stir in the curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add the water and dried lentils and bring to boil.
Reduce heat to medium-low and simmer uncovered until the lentils are tender, about 25 minutes, adding more water as needed 1/2 cup at a time to thin. Add spinach and cilantro and simmer until the spinach is wilted, about 5 minutes. Season soup with salt and pepper.
Ladel into soup bowls and top each one with a spoonful of yogurt.
*Image used with gratitude and credited to Bob Judge