Lentil Soup
From Williams-Sonoma _Soup_, Diane Rossen Worthington
Posted with commentary by Charlotte Blackmer

This is really tasty.  Obviously the veg quantities can be fiddled with to
good effect - I don't put one cup of tomatoes in, I use the whole can, 
and I usually use frozen spinach, although fresh would be better.  But
don't forget the curry.  Add more if you like it EXTRA curry but it's
pleasantly mild enough for even those who don't like it extra spicy.

2 Tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
1 carrot, peeled and sliced thin
1 clove garlic, minced
1 bay leaf
2 teaspoons curry powder
1 cup (6 oz, about 185 g) canned tomatoes, with juice
1 1/2 cups (10.5 oz, 330 g) dried brown or pink lentils,
picked over, rinsed, and drained
6 cups (48 fl oz/1.5 l) stock/broth of choice
1 lemon, sliced
1 cup (2 oz/60 g) fresh spinach, coarsely chopped
Salt and pepper

Heat oil in large pan.  Add onions, carrots, celery, and garlic, and saute
for about 5 minutes (till vegetables are softened).  Stir in curry powder
and cook till fragrant (about 1 minute more).

Add tomatoes, juice, bay leaf, lentils, stock, and lemon slices.  Bring to
simmer over medium high heat.  Reduce heat to medium-low and partially
cover.  Cook, stirring occasionally, till lentils are tender (about 30
minutes).  Discard lemon slices and bay leaf.

Add spinach just before serving.  Reduce heat to low and simmer till
spinach is wilted but still green.  Salt and pepper to taste.  

(obviously if you use frozen, make necessary adjustments).

Recipe says serve immediately but we all know bean soups are usually
really good the next day.  Serves 4-6.