Quick Curried Lentil Soup

I heated my can of soup for quick dinner, served over rice. It was a trial of a lentil soup. I tasted nothing on my spoon. The wasted money and time hung over me right beside the question, "What the heck am I going to feed the kids?" And here is my answer.

Ingredients

1 can lentil soup

1/2 can diced tomatoes

1 bunch spinach, torn

2 cloves garlic, pressed

1/2 teaspoon garam masala

a good grating of ginger to taste

3 scallions

1 handful cilantro, torn, optional

leftover rice (just about any sort will do, but if you had naan, what bliss!)

Pour the soup and tomatoes into a pot (sightly larger than the one you usually use for canned soup) over medium heat. Squeeze in garlic. Grate in ginger. Tear spinach and chop scallions. Add to pot. Stir in garam masala. add rice. Let simmer until the whole soup is hot. stir in cilantro and serve.

note: Improving canned soups to make decent meals is not a science. Try adding corn, sauted mushrooms, and garlic to canned clam chowder for a boost in flavor. Pressed or minced garlic is a great addition to most soups and frozen veg make quick additions. This recipe isn't about strict guidelines. These are just ingredients already in my fridge, also known as leftovers.