Curried Lentil Soup
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 1 teaspoon whole cumin seed
- 8 cups water
- 1/2 cup couscous or white basmati rice
- 1 cup chopped tomatoes
- 1-1/2 teaspoons curry powder
- 1/ 8 teaspoon black pepper
- 1 teaspoon salt
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Bring the lentils, onion, celery, garlic, cumin seed, and water to a simmer in a large pot over medium heat. Cover and cook until the lentils are tender, about 50 minutes.
Stir in the couscous or rice, chopped tomatoes, curry powder, and pepper. Continue cooking until the couscous is tender, about 10 minutes. Add salt to taste.
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