This recipe a culmination of some of my favorite lentil soup recipes, and I added a good bit of lemon and kick of curry to give it something extra special. I just love lentils - loaded with protein and fiber, they make a very filling meal and can be added to a variety of soups, salads, and wraps. This soup uses the juice of half a lemon, but feel free to give it an extra squeeze with a lemon wedge just prior to serving for an extra lemony flavor. It also calls for topping with chopped fresh cilantro - this isn't just a garnish but adds more flavor, so don't skip this step!
- 2 cups dried lentils
- 6 cups vegetable broth (from vegetable bouillon; I use Better than Bouillon)
- 2 carrot sticks, peeled and chopped into 1/2" pieces
- 2 celery stalks, halved and chopped into 1/2" pieces
- 1 medium yellow onion, peeled and chopped
- 1 tbsp. cumin
- 1 tsp. turmeric
- 1/4 tsp. red pepper
- 1/2 tsp. each salt and pepper
- 4 cloves of garlic, pressed
- 1 tbsp. olive oil
- Juice of 1/2 a large lemon
- 1/4 cup lightly chopped cilantro
Saute onions for 3 minutes or until translucent and fragrant, then add carrots and celery and saute for another 3-4 minutes, or until softened.
Add spices and garlic and saute another 2 minutes
Add lemon juice, broth, and lentils and bring to a boil. Reduce heat, cover and simmer 20 minutes or until lentils are cooked (they should be chewy and soft, but not mushy).
Serve in individual bowls topped with cilantro and an extra lemon wedge for garnish. This soup also goes great with warmed pita bread!