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Curried Red Lentil Soup with Lemon
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: Vegetarian Times
| 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 | |
| 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.
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