Lunchtime Lentil Soup

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Ingredients

1 tablespoon extra virgin olive oil
1 medium yellow or white onion, minced
Handful cilantro, minced and extra for garnish
4 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
3 teaspoon curry powder (careful not to get spicy curry powder)
8 cups chicken or vegetable broth
2 1/4 cups dried red lentils
1 14.5 oz can crushed tomato
2 carrots, peeled and minced
2 stalks celery, minced
Lemon (optional)

Don’t be intimidated if you have never cooked with lentils. These tiny legumes are full of flavor, nutrient dense and cook in just 15 minutes.

Submitted by:
Domenica Catelli Domenica Catelli is the renowned chef and author of the best-selling cookbook, “Mom-a-licious!”. She is a recurring judge on Iron Chef America, a guest on CBS News, “Oprah and Friends,” and appears with Dr. Oz on XM radio.

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Make It:

1. Heat olive oil in the bottom of a large pot. Add onion and sauté for 2 minutes.
2. Add garlic, cilantro and spices and cook for a few more minutes.
3. Add lentils, tomatoes, and broth and bring to a boil. Reduce to a simmer and cook for about 15 minutes.
4. Finish with celery and carrot for a surprising crunch, and a squeeze of lemon.

Clean It:

Make sure to thoroughly rinse the lentils to remove any small stones and a sometimes grainy texture.

Green It:

Toss the vegetable scraps in your compost pile!

Make It Fun:

Use the leftovers in your children’s lunch the following day, packed in colorful BPA free containers.

Food Image Courtesy of WordRidden / CC By-SA 2.0

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Ingredients