Curried Lentil Soup

• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 3 celery ribs, chopped
• 3 carrots, chopped
• 4 garlic cloves, chopped
• 2 tablespoons curry powder
• 1 12 cups green lentils or 1 12 cups brown lentils
• 1 cinnamon stick
• 28 ounces diced tomatoes with juice
• 7 cups vegetable stock or 7 cups water
• salt and pepper
• yogurt, as garnish (optional)
• chopped coriander (optional) or parsley, as garnish (optional)

1. Heat oil in large pot.
2. Add onion, celery, carrots and garlic; cook 10 minutes until vegetables softened.
3. Stir in curry powder; cook 2 minutes.
4. Rinse and drain lentils; stir into vegetable mixture.
5. Add cinnamon, tomatoes and stock.
6. Bring to a boil; simmer, partially uncovered, 1 hour until lentils are soft.
7. Remove cinnamon.
8. Add salt and pepper.
9. Puree some of the soup leaving about half chunky.
10. Garnish with yogurt and chopped herbs, if desired.

vegetable oil, onion, celery, carrots, garlic, curry powder, green lentils, cinnamon, tomatoes, vegetable stock, salt, yogurt, coriander

Taken from www.food.com/recipe/curried-lentil-soup-247587 (may not work)