This deliciously easy soup is even better the second day, after the spices have had more time to mingle.
YIELD: SERVES 6
2 cups red lentils, sorted, rinsed, and drained
1 qt. low-sodium vegetable broth
1 large onion, finely chopped (2 cups)
4 celery stalks, finely chopped (1½ cups)
2 large carrots, finely chopped (1½ 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.
    VEGAN
    GLUTEN-FREE

NUTRITION INFORMATION
Calories: 283
Protein: 19 g
Total Fat: 2 g
Saturated Fat: <1 g
Carbohydrates: 50 g
Cholesterol: 0 mg
Sodium: 146 mg
Fiber: 13 g
Sugar: 7 g