Ingredients2 tablespoons olive oil
1 yellow onion finely chopped
1 carrot peeled and thinly sliced
1 clove garlic, minced
2 tablespoons curry powder
1 cup canned diced plum tomatoes
5 cups water
1 1/2 cups brown lentils
yellow miso
1 lemon sliced
1 cup coarsely chopped spinach
In a large saucepan over medium high heat, warm the oil and add the onion, garlic and carrots and saute until the veggies are soft, approximately 5 minutes. Stir in the curry powder until fragrant, about 1 minute.
Add tomatoes with juice, lentils, water and lemon slices. Bring to a boil over medium high heat and then down to a simmer and partially cover. Stir occasionally until the lentils are soft, about 30 minutes. Discard the lemons. Add a couple of spoonfuls of miso to a little bit of boiled water and pour it into the soup to taste. Boil the soup down until it is the texture you want.
