Curried Red Lentil Soup with Lemon

Vegetarian Times Issue: October 1, 2009 p.63

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.

ingredient list

Serves 2

• 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 1/2 cups)
• 2 large carrots, finely chopped (1 1/2 cups)
• 2 cloves garlic, minced (2 tsp.)
• 1/4 cup chopped cilantro
• 1 Tbs. curry powder
• 1 tsp. ground cumin
• 2 Tbs. lemon juice

Directions

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.

Nutritional Information

Per :

Calories	283
Protein	19g
Total Fat	2g
Saturated Fat	1g
Carbs	50g
Choelsterol	0mg
Sodium	146mg
Fiber	13g
Sugar	7g