Curried Red Lentil Soup - Center for Nutrition Studies

Ingredients

• 1 large Vidalia onion, chopped
• 3–4 stalks celery, chopped
• 3¾ cups red lentils, rinsed
• 1 Tbsp cumin
• ¾ tsp turmeric
• 1½ tsp coriander
• 2 tsp kosher salt, or to taste
• 1 tsp black pepper
• 1 tsp curry or spicy curry
• 8 cups low-sodium vegetable broth
• Juice of one freshly squeezed lemon (around ¼ cup)