Curried Red Lentil Soup
variation on a recipe from "Vegetarian Times" magazine - serves 6

This is an effortless yet delicious, soup. Do not be afraid of the cilantro. It combines with the curry and cumin to create a whole new flavor, well-suited to the lentils.
The original recipe called for 2 tablespoons lemon juice. What I did instead, was add a few drops a little bit at a time, tasting for the right balance. I found the lemon did brighten the flavors; but I used much less, maybe a teaspoon. That is the only variation I made to the recipe.
2 cups red lentils, sorted and rinsed
1 quart vegetable or chicken stock, (32 oz.)
1 large onion, finely chopped, (2 cups)
4 stalks celery, finely chopped, (1-1/2 cups)
2 large carrots, finely chopped, (1-1/2 cups)
2 cloves garlic, minced, (2 teaspoons)
 1/4 cup chopped fresh cilantro
1 tablespoon curry powder
1 teaspoon ground cumin
fresh lemon juice, optional
1 Bring lentils, vegetable stock, and 4 cups water to a simmer in large pot. Skim away foam that rises to top. Reduce heat to medium-low, cover and simmer 5 minutes, stirring occasionally.
2 Add onion, celery, carrots and garlic; simmer uncovered for 20 minutes.
3 Add cilantro, curry powder and cumin; cook 20 minutes more, until lentils are very soft and falling apart. Season with salt and pepper. Stir in a few drops of lemon juice to brighten the flavor.