Ingredients

1 tbsp olive oil

1 large onion, diced

2 cloves garlic, finely chopped

1 tsp curry powder or ground cumin

1 stalk celery, diced

1 potato, peeled and diced

1 cup dried red lentils, rinsed

4 cups chicken stock or broth

1/4 tsp pepper

Salt to taste

1 tbsp lemon juice

dash hot red pepper sauce, optional

2 tbsp chopped fresh cilantro or parsley

Preparation

Directions

1

  1. Heat oil in large saucepan or Dutch oven. Add onion and garlic and cook until tender and fragrant, about 5 minutes. Add curry powder and cook for 30 seconds. 2
  2. Add carrot, celery and potato and combine well. Stir in lentils and stock. Bring to boil. Add pepper and salt. Cook gently covered, for 30 minutes. 3
  3. Serve as is or puree soup for a smoother texture. Add lemon juice and hot pepper sauce. Taste and adjust seasonings if necessary. Serve sprinkled with cilantro. Source:Bonnie Stern