Curried Tomato Tortellini Soup
Ingredients
The soup
-
4
big handfuls
spinach, chopped (or frozen equivalent)
-
2
tablespoons
extra virgin olive oil
-
1
medium
yellow onion, diced
-
3
cloves
garlic, minced
-
2 ½
teaspoons
curry powder
-
¾
teaspoon
sweet (or smoked) paprika
-
½
teaspoon
ground turmeric
-
¾
teaspoon
red chile flakes
-
1
28-ounce can
whole tomatoes, with liquid
-
¾
cup
dried red lentils, rinsed
-
4
cups
water
-
1
teaspoon
fine grain sea salt, plus more to taste
-
8
ounces
fresh tortellini
Optional garnish
-
to taste
grated cheese
-
to taste
lemon
Instructions
- If using frozen spinach, let it thaw slightly.
- Heat olive oil in a large pot over medium-high heat.
- Add diced onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add curry powder, paprika, turmeric, and chile flakes, stirring well.
- Break up tomatoes and add them along with their liquid to the pot.
- Stir in lentils and water, then cover and cook for about 15 minutes until lentils are tender.
- Stir in salt and then add tortellini, covering and cooking for another 3-5 minutes until tender.
- Finally, stir in spinach, bring to a simmer, and serve with grated cheese and lemon juice if desired.
Nutrition Facts (estimated)
Servings
6
Calories
272
Total fat
7g
Total carbohydrates
39g
Total protein
12g
Sodium
791mg
Cholesterol
17mg
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