Curried Red Lentil Soup with Fresh Lemon

A fast nutritious soup exploding with flavor!

Serves 6-8

1 tsp. canola oil

1 cup chopped onion

2-3 cloves of garlic

1 Tbsp. curry powder

1 Tsp. cumin

pinch of cayenne pepper

1 ½ cups red lentils, rinsed and picked over

2 medium sized potatoes, peeled and cubed

6 cups of water or low sodium vegetable stock

salt and pepper to taste

juice from 1 lemon or to taste

Chopped parsley or coriander to garnish

1.    Heat oil in a large soup pot.  Add the onions and sauté on medium high heat for about 4 minutes or until translucent.

2.    Add the garlic and continue to sauté for 1 minute.

3.    Add the spices and sauté. The pan will be dry. Do not panic!

4.    Add the lentils and potatoes along with the stock.

5.    Bring to a boil and reduce the heat to medium. If foamy, skim the surface with a ladle. Cook until lentils are soft and begin to break apart, about 20-25 minutes.

6.    Season with salt and pepper and squeeze lemon juice right before serving!

·         If the soup is too thick, dilute with a bit of stock or water. Re-adjust seasonings.

·         This soup can be frozen-it will thicken up so remember the trick!