Curried Lentil Soup(Heart Healthy)

• 1 1/4 c. red lentils
• 1 Tbsp. butter or margarine
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks (including leaves), chopped
• 2 crushed garlic cloves
• 1 Tbsp. curry powder
• 5 c. veggie bouillon
• 1/4 tsp. freshly ground black pepper
• 1 Tbsp. freshly squeezed lemon juice
• 1/4 c. chopped coriander or parsley

1. Rinse lentils under cold running water. Drain well. In a large pot, melt butter over medium heat. Stir in vegetables except lentils. Add garlic and curry. Saut, stirring occasionally, until onion is soft, about 3 to 4 minutes. Stir in broth and lentils. Turn heat to high and bring to a boil. Skim off any foam. Stir occasionally. Reduce heat to low; cover and simmer until lentils soften and soup thickens, about 30 minutes. Add pepper, lemon juice, coriander/parsley and salt, if needed.

red lentils, butter, onion, carrots, celery, garlic, curry powder, veggie bouillon, freshly ground black pepper, freshly squeezed lemon juice, coriander

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66872 (may not work)