Tama's Lentil, Quinoa and Spinach Soup

4 tablespoons olive oil

4 cloves garlic, minced

1 cup sliced onion

1 teaspoon curry powder

1 tablespoon garam masala (Indian spice)

8 cups vegetable or chicken broth

1 bay leaf

1 potato, peeled and cut in small 1/2" cubes

2 carrots, peeled and cut in small 1/2" cubes

1 cup washed and drained red lentils

1 4 oz. can tomato puree

1/4 cup quinoa, washed

3 cups (6 oz package) fresh spinach, chopped

2 teaspoons salt

In a large pot, heat the olive oil over medium low heat and sweat (cook without browning) the garlic and onion until the onion is translucent, stirring occasionally. Stir in the curry powder and garam masala and cook another minute. Add the broth, bay leaf, potato, carrots, lentils, tomato puree, and quinoa. Raise the temperature just until the soup boils, then turn to low and simmer for 30 minutes. Add the spinach and salt and cook another 10 minutes or until the vegetables are soft.

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Visit our Wine Store to find a wine for this recipe.

Touring & Tasting adds new wine pairing recipes every week. Check back for tasty new recipes to pair with wine!