| Yield | |
|---|---|
| Source | http://www.vegetariantimes.com/recipe/curried-red-lentil-soup-with-lemon |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | http://www.vegetariantimes.com/recipe/curried-red-lentil-soup-with-lemon |
| Prep time | 1 hour |
| 2 | Cup | Red Lentils |
| 4 | Cup | Chicken Broth |
| 1 | Onion (finely chopped, 2 cups) | |
| 4 | Celery Stalks (finely chopped, 1 1/2 cups) | |
| 2 | Carrots (chopped) | |
| 2 | Clove | Garlic (minced) |
| 1⁄4 | Cup | Cilantro (chopped) |
| 1 | Tablespoon | Curry Powder |
| 1 | Teaspoon | Ground Cumin |
| 2 | Tablespoon | Lemon Juice |
1.Bring lentils, chicken 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 and stir in lemon juice.