Chicken Roaster with Curried Lentil Soup and Spinach

It has been a while since Brit and I made our favorite soup, the curried lentil soup, so we eagerly put it on our meal calendar and planned to serve it along side Brit's incredible chicken roaster and some wilted spinach. My father had recently tried to make the soup himself (he feel in love with it after Brit and I had cooked it for my family in July) but found that it was too liquid. Paying closer attention to my own experience I found that the lentils cooked in about 35 minutes, but that my soup was also still quite liquid. I let the soup simmer at a slightly hotter temperature for an additional 5-10 minutes and that definitely concentrated it quite well. This soup is so good I'd recommend it to anyone. It could even be made vegan and pareve by substituting the butter for margarine.