Recipe by Marly Deschauer
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!
Top Review by navybluespot
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.
- 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
- 1⁄4 cup cilantro, chopped
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 2 tablespoons lemon juice
Directions See How It's Made
- 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. Add onion, celery, carrots and garlic, simmer uncovered for 20 minutes.
- 3. Add cilantro, curry powder amd cumin and simmer for an additional 20 minutes or until lentils are soft.
- 4. Season with salt and pepper to taste and stir in lemon.