• Ingredients: 23

Curried lentil and spinach soup with plain nonfat yogurt.


For sauce

  • 1 tbsp. olive oil
  • 5 oz guanciale * or pancetta, finely chopped
  • 1 large red onion, finely chopped
  • 1 small garlic clove, minced
  • 1 can plum tomatoes, drained and finely chopped
  • 1/2 cup water
  • 1 tsp. sugar
  • 1/2 tsp. salt

For gnocchetti

  • Accompaniment: finely grated Pecorino Romano
  • Special equipment: a potato ricer

For salad

  • Garnish: fresh cilantro leaves

For dipping sauce

  • Special equipment: 2 large baking sheets; large saucepan or large nonstick skillet with tight-fitting lid; metal or bamboo steamer

For tomato coulis

For assembly


  1. Step 1 Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes.

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  2. Step 2 Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil.

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  3. Step 3 Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes.

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  4. Step 4 Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper.

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