Lentil Vegetable Soup

Lentil soup is quick and easy to prepare. You can use either green or red lentils, but I prefer red lentils for soups as they cook more quickly and reduce to a softer consistency.

Makes 6 servings

1 tbsp. olive oil 15 mL
1 large onion, diced 1
2 cloves garlic, finely chopped 2
1 tsp. curry powder or ground cumin 5 mL
1 carrot, diced 1
1 stalk celery, diced 1
1 potato, peeled and diced 1
1 cup dried red lentils, rinsed 250 mL
4 cups homemade chicken stock I L
or 1 – 10 oz/284 mL tin
chicken broth plus water
¼ tsp. pepper 1 mL
Salt to taste
1 tbsp. lemon juice 15 mL
dash hot red pepper sauce, optional dash
2 tbsp. chopped fresh cilantro or parsley 25 mL

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. 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. Serve as is or puree for a smoother texture. Add lemon juice and hot pepper sauce. Taste and adjust seasonings if necessary. Serve sprinkled with cilantro.