Curried Lentil-Vegetable Soup — Meatless Monday
Between packing up sandy beach chairs, getting little ones ready for school and gearing up for the busy month ahead, putting a satisfying dish on the dinner table can seem overwhelming on this unofficial last day of summer. But as you look ahead to fall, think about soups for bringing plenty of comfort to supper without a hassle.
Thanks to curry powder, a fragrant spice blend often used in Indian cooking, packing plenty of taste into this fuss-free Curried Lentil-Vegetable Soup (pictured above) is nothing to sweat. The curry powder is cooked together with other bold flavors —fresh garlic and ginger — to form an aromatic base for the soup, which gets its heft from hearty lentils and spinach. To finish, serve with baked seasoned naan bites for a welcome crunch, and add a dollop of plain yogurt for creaminess and tang.
Get the recipe: Curried Lentil-Vegetable Soup from Food Network Magazine