Name: Curried Red Lentil Soup
Ingredients: 1 large Vidalia onion, chopped; 3-4 stalks celery, chopped; 3¾ cups red lentils, rinsed; 1 Tbsp cumin; ¾ tsp turmeric; 1½ tsp coriander; 2 tsp kosher salt (or to taste); 1 tsp black pepper; 1 tsp curry or spicy curry; 8 cups vegetable broth; 2½ cups water; Juice of one freshly squeezed lemon (around ¼ cup)

By Vicki Brett-Gach

(3)

This wonderful soup in all its comforting glory is one of my all-time favorites. So very good on a cold night with a warm loaf of crusty bread, this soup works its magic in just about an hour, and it’s really good enough for company. Make it a day or two ahead of time if you like; it just seems to get better with time. Plus, it freezes well too.

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

1 large Vidalia onion, chopped
3-4 stalks celery, chopped
3¾ cups red lentils, rinsed
1 Tbsp cumin
¾ tsp turmeric
1½ tsp coriander
2 tsp kosher salt (or to taste)
1 tsp black pepper
1 tsp curry or spicy curry
8 cups vegetable broth
2½ cups water
Juice of one freshly squeezed lemon (around ¼ cup)

Instructions

Slow Cooker Instructions

1. Add all ingredients to a large slow cooker pot, except the water and lemon juice.
2. Cover and cook on high setting for 5 hours.
3. Use an immersion blender to create an even creamier texture, if desired. Stir in the fresh lemon juice and water, and serve hot.

Stovetop Instructions

1. Add all ingredients to large soup pot, except the lemon juice. Bring to boil. Once boiling, reduce heat to simmer.
2. Cover, and cook for 1 hour and 15 minutes, stirring occasionally, until lentils cook down to a smooth creamy soup.
3. Cover, and cook for 1 hour and 15 minutes, stirring occasionally, until lentils cook down to a smooth creamy soup.