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Curried Red Lentil Soup with Lemon

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.

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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.

Servings
1 1/2-cup serving

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
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 13 g
  • Protein Content 19 g
  • Saturated Fat Content 0 g
  • Sodium Content 146 mg
  • Sugar Content 7 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g