4cupslow sodium vegetable broth or low sodium chicken broth
114.5-ounce can crushed tomatoes
2tablespoonsfreshly squeezed lemon juiceabout ½ medium lemon
Fresh cilantrofor garnish
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and salt. Cook until the vegetables begin to soften, about 4 minutes.
Reduce the heat to low. Add the curry powder, cumin, coriander, turmeric, and cayenne, stirring to coat the vegetables with the spices. Add the garlic and ginger. Stir and cook 30 seconds. If the spices start to stick, drizzle in a bit more oil as needed so that they do not burn.
Add the lentils, broth, and crushed tomatoes. Increase the heat to bring to a gentle simmer. Cook uncovered, stirring occasionally, until the lentils are tender but not mushy, about 25 minutes. If the soup is thicker than you would like, splash in a bit of water to reach your desired consistency. (We like our soup fairly thick.)
Remove from the heat and stir in the lemon juice. Taste and add additional salt as desired (the amount you need will vary based on your vegetable broth). If you'd like it spicier, add a touch of additional cayenne (a little goes a long way). Serve warm, topped with chopped fresh cilantro.
TO STORE: Store curry lentil soup in an airtight storage container in the refrigerator for up to 4 days.
TO REHEAT: Gently rewarm leftover soup in a Dutch oven on the stovetop over medium-low heat. Add splashes of broth as needed to thin the soup. You can also rewarm this soup in the microwave.
TO FREEZE: Place leftover soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.