Curried Red Lentil Soup

One bowl. Two steps in a healthier direction for me!

I have never tried red lentils and they always look so lovely. I finally decided to search the Vegetarian Times website for a good recipe involving red lentils and stumbled upon this soup. It was an experiment both in lentil-y-ness and celery-ness. Reason being is that celery is one of my most hated vegetables. However, being a vegetarian, I realize that I need to learn how to eat as many veggies as I possibly can. So we’ll call this soup a step in the right direction. Jake and I got a nice loaf of bread from New Frontiers that had small chunks of kalamata olives baked into it. It was really great for dipping into the soup.

Curried Red Lentil Soup

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

1. Bring lentils, vegetable broth, and 4 cups water to a simmer in large pot.
2. Skim away foam that rises to top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.
3. Add onion, celery, carrots, and garlic; simmer, uncovered, 20 minutes.
4. Add cilantro, curry powder, and cumin, and cook 20 minutes more, or until lentils are soft.
5. Season with salt and pepper, if desired, and stir in lemon juice.

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One thought on “Curried Red Lentil Soup

  1. Pingback: Eastern European Red Lentil Soup | A Poet in the Kitchen

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