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Curried Red Lentil Soup with Lemon

Vegetarian Times Issue: October 1, 2009   p.63

This deliciously easy soup became an immediate favorite among VT staffers. It's even better the second day, after the spices have had more time to mingle.

Directions

1. Bring lentils, vegetable 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, if desired, and stir in lemon juice.

Member Rating: 1111

ingredient list

Serves 2

  • 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

Nutritional Information

Per :

Calories 283
Protein 19g
Total fat 2g
Saturated fat 1g
Carbs 50g
Cholesterol mg
Sodium 146mg
Fiber 13g
Sugars 7g
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Comments

By maddy on Oct 30, 2009:
this soup is delicious! i followed the recipe and it made enough to last for 3 or 4 meals for me and my flatmate, and it tastes even better the next day!
By aleida on Nov 05, 2009:
It's so easy and delicious.. good if you have left overs it makes a good lunch the next day with some warm pita bread..
By Jessica on Nov 06, 2009:
Hey, VT - what's the reason for skimming the foam? If I'm in a hurry and skip that step, will it turn out much differently?
By Emily on Nov 13, 2009:
Easy recipe yields 6-8 big bowls of soup. The lemon juice is a great extra! We also used some parsley and feta cheese as added optional toppings. mmmmm

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