Lunch: Satisfying Lentil Soup Recipe

Ingredients

4 medium carrots, chopped
2 celery ribs, chopped
1 large onion, chopped
2 tablespoons olive oil
1 tablespoon minced fresh gingerroot
2 teaspoons curry powder
2 garlic cloves, minced
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
5 cups water
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 package (16 ounces) dried lentils, rinsed
2 tablespoons minced fresh cilantro
3/4 teaspoon salt
Dash pepper

Instructions

In a Dutch oven, saute the carrots, celery and onion in oil until tender. Add the ginger, curry, garlic, cumin and coriander; cook and stir 1 minute longer.
Add the water, broth and lentils; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until lentils are tender. Stir in the cilantro, salt and pepper.

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