Curried Red Lentil Soup with Lemon

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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.

  • 1 1/2-cup servingServings

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 283
  • Carbohydrate Content: 50 g
  • Fat Content: 2 g
  • Fiber Content: 13 g
  • Protein Content: 19 g
  • Sodium Content: 146 mg
  • Sugar Content: 7 g