Lentil Soup

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow or white onion , minced
• 4 cloves garlic , minced
• Handful cilantro , minced and extra for garnish
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3 teaspoons curry powder
• 2 1/4 cups dried red lentils
• 1 can (14.5 ounces) crushed tomatoes
• 8 cups chicken or vegetable broth
• 2 stalks celery , minced
• 2 carrots , peeled and minced
• 1 lemon (optional)
• 1 cup plain kefir or yogurt mixed with zest and juice of one lemon (optional)

Heat olive oil in the bottom of a large pot. Add onion and sauté for 2 minutes. Add garlic, cilantro and spices and cook for a few more minutes. Add lentils, tomatoes and broth and bring to a boil. Reduce to a simmer and cook for about 15 minutes. 

Finish with celery and carrot for a surprising crunch, and add a squeeze of lemon.

Top with lemony kefir topping for a boost of probiotics and protein.