Red Lentil and Colorful Vegetable Soup

Red Lentil and Color Vegetable Soup

2 to 4 tablespoons butter or vegetable oil
1 large onion, finely diced
1 long celery rib, diced
1 cup of diced carrots (or cut into rounds)
1 cup finely diced winter squash or zucchini
sea salt and freshly ground black pepper
1 teaspoon tumeric
1/2 teaspoon ground cumin
1 cup diced fresh or canned tomatoes with their juice
1 cup red lentils, rinsed well
juice of 1 lime, or to taste
4 scallions, sliced
3 tablespoons minced cilantro

1. Melt half the butter (or oil) in a wide soup pot or large saucepan. Add the onion and cook over medium heat, stirring occasionally, while you dice the celery, carrots, and squash. Add them to the onion, sprinkle on 1 1/2 teaspoons salt, the turmeric, and the cumin, and cook for 5 minutes.

2. Add the tomatoes, lentils, and 5 1/2 cups water. Bring to a boil, then lower the heat and simmer, partially covered, until the lentils have softened, 20 to 30 minutes. Taste for salt and add several grinds of pepper. Season with lime juice, sprinkle with scallions and cilantro.

Serving options: serve with toasted pita triangles, you could also sprinkle some diced zucchini, winter squash, or bell pepper over the top along with the green onions and place a bit of warmed rice in the center of the bowl for added texture.

From Vegetable Soups by Deborah Madison.