Curried Lentil Soup

     I survived going back to work.  While each morning it was hard to say goodbye to Wren, knowing that I would miss most of the day with her, I was surprised at how easy it was to jump right back into my job.  It felt like I never really left!  Being back to work also means back to packing a lunch.  This week's menu, curried lentil soup.

Curried Lentil Soup
Recipe adapted from Cooking Light

Ingredients
1 tbsp olive oil
1 medium onion, chopped
1 tbsp garlic, minced
1 tbsp ginger, minced
1 1/2 tbsp curry powder
1/8 tsp ground red pepper
4 cups vegetable broth
1 1/2 tbsp balsamic vinegar
1 lb lentils
2 cups baby spinach
1/4 tsp salt
1/4 tsp black pepper
1/4 cup cilantro, chopped
1/4 cup plain Greek yogurt

Method
1. Heat oil over medium heat in a medium saucepan.  Add onion and saute for about 3 minutes.
2. Add the garlic and ginger and saute for 1 minute. Add curry powder and red pepper.  Stir constantly for 30 seconds.
3. Add lentils, broth, and vinegar.  Increase heat to bring the soup to a boil.  Reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Place half of the lentil mixture in the food processor and blend until smooth.  Return to pot.
5. Add baby spinach, salt, pepper, and cilantro,  Cook until the spinach wilts.
6. Serve with yogurt and extra cilantro.