Curried Lentil Soup | UNL Food | Nebraska

Ingredients

• 2 Tablespoons olive oil, divided
• 1 cups dry lentils* (rinsed)
• 5 cups water
• ¼ cup onion, scrubbed with clean vegetable brush under running water, chopped
• ½ cup carrots, scrubbed with clean vegetable brush under running water, chopped
• 1 garlic clove, gently rubbed under cold running water, minced
• ¼ cup uncooked vermicelli noodles**
• ½ teaspoon curry powder
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ¼ cup fresh parsley, gently rubbed under cold running water, chopped (optional)
• 1 lemon, sliced (optional)
• 1 jalapeño, scrubbed with clean vegetable brush under running water, sliced (optional)