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.


One thought on “Curried Red Lentil Soup

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

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