Curried Red Lentil Soup

Red lentils are high in protein and rich in iron. Allow them to cook all the way through; they will fall apart and melt into a thick, hearty consistency. Curry and ginger give the sweet vegetables just the right amount of heat, and a sprightly splash of fresh lemon juice at serving time makes for the perfect bowl of soup. Like many soups, this one is even more delicious the day after it’s made, when the spices have had more time to mingle. If the soup seems too thick the following day, add a little water to achieve the original consistency. Serves 8 to 10 (makes about 10 cups)

8 cups water

2 cups red lentils, picked through and rinsed

1 large onion, finely chopped

4 celery stalks, finely chopped

2 large carrots, peeled and finely chopped

3 cloves garlic, minced

1 tablespoon minced peeled fresh ginger

1 tablespoon olive oil

2 teaspoons fine sea salt

¼ cup chopped fresh cilantro

1 tablespoon curry powder

1 teaspoon ground cumin

1 lemon, halved

Combine the water and lentils in a heavy pot. Bring to a simmer over high heat, skimming off the foam that rises to the top. Decrease the heat to medium-low. Cover and simmer, stirring occasionally, until the lentils begin to soften, about 5 minutes.

Add the onion, celery, carrots, garlic, ginger, olive oil, and the 2 teaspoons salt and cook, stirring occasionally, until most of the lentils are falling apart, about 20 minutes. Stir in the cilantro, curry powder, and cumin. Cover and cook, stirring occasionally, until the vegetables are very tender and the soup thickens slightly, about 20 minutes.

Ladle the soup into bowls. Squeeze a few generous drops of lemon juice into each bowl of soup and serve.

The soup will keep for 2 days, covered and refrigerated, or for 1 month frozen. To rewarm, bring the soup to a simmer over medium heat, stirring occasionally and adding water to thin the soup to the desired consistency.

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