1 1/4 c. red lentils
1 tbsp. butter
1 large onion, chopped
2 carrots, chopped
2 celery stalks (including leaves), chopped
2 crushed garlic cloves
1 tbsp. curry powder
5 c. veggie bouillon
1/4 tsp. freshly ground black pepper
1 tbsp. freshly squeezed lemon juice
1/4 c. chopped coriander or parsley

Rinse lentils under cold running water. Drain well. In a large pot, melt butter over medium heat. Stir in vegetables except lentils. Add garlic and curry. Saut, stirring occasionally, until onion is soft, about 3 to 4 minutes. Stir in broth and lentils. Turn heat to high and bring to a boil. Skim off any foam. Stir occasionally. Reduce heat to low; cover and simmer until lentils soften and soup thickens, about 30 minutes. Add pepper, lemon juice, coriander/parsley and salt, if needed.