Ingredients 1 tablespoon extra-virgin olive oil1 medium yellow or white onion , minced4 cloves garlic , mincedHandful cilantro , minced and extra for garnish1 teaspoon ground coriander1 teaspoon ground cumin3 teaspoons curry powder2 1/4 cups dried red lentils1 can (14.5 ounces) crushed tomatoes8 cups chicken or vegetable broth2 stalks celery , minced2 carrots , peeled and minced1 lemon (optional)1 cup plain kefir or yogurt mixed with zest and juice of one lemon (optional)
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