Curried Red Lentil Soup With Lemon

Marly Deschauer's Note:

I got this recipe from Vegetarian Times and it is very delicious! No skimpin on flavor with this recipe! It is also very, very hearty! This soup will warm you up on a chilly day or keep it light enough on a hot day! Enjoy!

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Serves: 2

Yield: 3.0 quarts ...

• 2 cups red lentils , sorted and rinsed
• 1 quart low sodium vegetable broth
• 4 cups water
• 1 large onion , finely chopped
• 4 celery ribs , finely chopped
• 2 large carrots , finely chopped
• 2 garlic cloves , minced
• ¼ cup cilantro , chopped
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 2 tablespoons lemon juice

Directions:

1. 1. Bring lentils, vegetable broth, and 4 cups water to a simmer in a large pot. Periodically skim away foam that rises to the top. Reduce to medium-low, cover, and simmer for 5 minutes, stirring occasionally.
2. 2. Add onion, celery, carrots and garlic, simmer uncovered for 20 minutes.
3. 3. Add cilantro, curry powder amd cumin and simmer for an additional 20 minutes or until lentils are soft.
4. 4. Season with salt and pepper to taste and stir in lemon.

Reviews

[Chef #1007197]

This was really, really good. I added 1 finely chopped celery stalk, 1/2 tsp. of salt, 1 large garlic clove and 1 tsp. of vegetable bullion. I also grated the carrot instead of chopping it, personal preference. I skipped the lemon. I thought the amount of cumin would be a bit strong, but I was wrong, it was just right. I served it over cooked oats--I know that sounds bizarre but it was delicious! I think this is a recipe that is flexible with additions of vegetables, grains or spices. Barley, new potatoes or coriander and garam masala come to mind.

[Notorious L.I.Z.]

fresh cilantro really makes this recipe good. i also added a can of tomato. came out great

[superblondieno2]

This is so good, I could cry. I didn't have red lentils, so I used your average brown variety and it is still AMAZING. I also cooked the lentils for 30 minutes rather than 45 because I them to be soft, but not so much that they smush and fall apart. It was also not overly spicy, which I appreciate because I have a low heat tolerance. Definitely will be a repeat recipe for me.