Curried Red Lentil Soup with Lemon

 

Serves 6
This deliciously easy soup became an immediate favorite among VT staffers. It's even better the second day, after the spices have had more time to mingle.

• 2 cups red lentils, sorted and rinsed
• 1 qt. low-sodium vegetable broth
• 1 large onion, finely chopped (2 cups)
• 4 celery stalks, finely chopped (1 ½ cups)
• 2 large carrots, finely chopped (1 ½ cups)
• 2 cloves garlic, minced (2 tsp.)
• ¼ cup chopped cilantro
• 1 Tbs. curry powder
• 1 tsp. ground cumin
• 2 Tbs. lemon juice

1. Bring lentils, vegetable broth, and 4 cups water to a simmer in large pot. Skim away foam that rises to top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.
2. Add onion, celery, carrots, and garlic; simmer, uncovered, 20 minutes. Add cilantro, curry powder, and cumin, and cook 20 minutes more, or until lentils are soft. Season with salt and pepper, if desired, and stir in lemon juice.