Lunchtime Lentil Soup
From Domenica Catelli
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow or white onion , minced
  • 4 cloves garlic , minced
  • Handful cilantro , minced and extra for garnish
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 3 teaspoons curry powder
  • 2 1/4 cups dried red lentils
  • 1 can (14.5 ounces) crushed tomatoes
  • 8 cups chicken or vegetable broth
  • 2 stalks celery , minced
  • 2 carrots , peeled and minced
  • 1 lemon (optional)
  • 1 cup plain kefir or yogurt mixed with zest and juice of one lemon (optional)
  • Directions
    Heat olive oil in the bottom of a large pot. Add onion and sauté for 2 minutes. Add garlic, cilantro and spices and cook for a few more minutes. Add lentils, tomatoes and broth and bring to a boil. Reduce to a simmer and cook for about 15 minutes.

    Finish with celery and carrot for a surprising crunch, and add a squeeze of lemon.

    Top with lemony kefir topping for a boost of probiotics and protein.

    From the book Mom-a-licious: Fresh, Fast, Family Food for the Hot Mama in You! by Domenica Catelli