Lebanese Lentil Soup

Ingredients

1 medium onion, diced {about 2 cups}

4 garlic cloves, minced

2 medium carrots (or one large), peeled and diced

2 celery stalks, diced

2 Tablespoons curry powder

1/2 teaspoon cumin

1 1/2 cups red lentils, rinsed until water runs clear

8 cups vegetable broth

1 lemon, juiced

Salt and pepper to taste

Directions

Heat 2 Tablespoons olive oil in a large pot over medium heat.

Sauté the onion, celery, and carrot until soft, about 5-7 minutes.

Add garlic and cook 1-2 minutes more, then add the spices and continue to sauté about 1-2 minutes.

Add the vegetable broth and lentils and stir to combine.

Bring to a boil, then simmer uncovered on low heat for 20 minutes, or until lentils are tender.

Add lemon juice and salt and pepper to taste.

Use an immersion blender and blend the soup to your liking.

Serve the soup with fresh cilantro, crushed red pepper and fresh lemon juice.