Lunchtime Lentil Soup

Don’t be intimidated if you have never cooked with lentils. These tiny legumes are full of flavor, nutrient dense and cook in just 15 minutes. Check for them in the bulk section or the aisle where you find rice and beans.

Ingredients:
1 tablespoon extra virgin olive oil
1 medium yellow or white onion, minced
Handful cilantro, minced and extra for garnish
4 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
3 teaspoon curry powder (careful not to get spicy curry powder)
8 cups chicken or vegetable broth
2 1/4 cups dried red lentils
1 14.5 oz can crushed tomato
2 carrots, peeled and minced
2 stalks celery, minced
*Lemon (optional)

Process:

1. Heat olive oil in the bottom of a large pot. Add onion and sauté for 2 minutes.
2. Add garlic, cilantro and spices and cook for a few more minutes.
3. Add lentils, tomatoes, and broth and bring to a boil. Reduce to a simmer and cook for about 15 minutes.
4. Finish with celery and carrot for a surprising crunch, and a squeeze of lemon.