Lentil Vegetable Soup

Servings: About 6

Prep Time: 1 hour

Ingredients:

1 cup chopped onion

1 cup diced carrots

1 cup chopped celery

2 tsp chopped garlic

1 tsp curry

1 tsp ground coriander

1 tsp turmeric

1 tsp cumin

1 tsp dried parsley 

1 can petite diced tomatoes, low or no sodium

6-7 cups low sodium vegetable broth (no more than 140 mg sodium per serving)

1 bay leaf

1/2 cup red lentils

1 cup brown rice

Three lemon slices

Optional: Chopped fresh cilantro

Directions:

Saute carrots, onion, celery with 1-2 tablespoons of water for several minutes until vegetables soften.  Add all of the remaining ingredients through the brown rice and cook for 30 minutes on low heat.  Feel free to add another cup of vegetable broth if you prefer a thinner soup. Then add three lemon slices and cook for 15 minutes more.  Remove lemon slices and then cook for another 15 minutes if vegetables are not yet soft. 

Serve with a half slice of lemon on the edge of the bowl (just in case you want more lemon) and a sprinkle of chopped cilantro.

ENJOY!