Middle Eastern Red Lentil Soup

Servings: 4

1 medium onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
2 carrots, chopped
2 Tomatoes, chopped
1 teaspoon cumin
1 teaspoon ground coriander
pinch cayenne or spicy paprika to your taste
1 1/2 cups dry red lentils, rinsed and drained
6 cups vegetable broth
salt and pepper to taste
1 fresh lemon to squeeze on individual portions of soup right before serving

1. Cook onions in a little water until soft.
2. Add garlic, carrots, celery and tomatoes. Cook 10 minutes more.
3. Stir in spices and cook for 1 minute.
4. Add red lentils and broth.
5. Bring to a boil, cover, lower heat and simmer 20-30 minutes until lentils are soft and soup is thick. You can add more water if you like it thinner.
6. Salt and pepper to taste.
7. Ladle soup into bowls and squeeze a few drops of fresh lemon juice on each serving.