Curried Lentil Soup

I love using lentils. They are one of the few dried beans you don't have to soak overnight before cooking. I got this recipe from a friend and it is super-easy, super-hearty and super-yummy. This recipe makes a big batch but I thought the soup tasted even better the next day. Jeff and I added a few splashes of tobasco before eating ours and it really enhanced the flavor of the broth.

2C. Red Lentils sorted and rinsed

1 qt. veggie stock or broth

1 lg onion finely chopped

4 celery stalks, finely chopped

2 large carrots, finely chopped

2 garlic cloves, minced

1 T curry powder

1 t  cumin

2 T lemon juice

handful of cilantro, chopped

Tobasco sauce (optional)

Brings lentil, stock and 4 cups water to simmer in large pot. Skim away foam that rises. Reduce heat to medium low. Cover and simmer 5 minutes stirring occasionally. Add celery, onion, carrots and garlic. Simmer uncovered for about 20 min. Add curry powder and cumin and cook 20 minutes more, or until lentils are soft. Stir in lemon juice and add salt and pepper to taste. Top with cilantro and Tobasco if desired.