Carrot Dhal Soup

This is my kids' #1 favourite soup. I make it at least once a week, and serve it with home-made whole wheat chapatis (Indian flatbread.) I always have to double this recipe, to ensure there's enough for lunches the next day.

Serves 6
Ingredients:
2/3 cup split red lentils
5 cups vegetable bouillon (wheat-free to make this gluten-free)
3 large carrots, sliced
2 onions, chopped
1 x 8oz can chopped tomatoes
4 garlic cloves, chopped
1 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1 fresh green chili, seeded and diced
1/2 tsp ground turmeric
1 tbsp lemon juice

Method:
Rinse lentils in a strainer; drain and put into a large pot, together with 2 1/2 cups of bouillon, the carrots, onions, tomatoes and garlic. Bring to a boil, then cover and simmer for 30 minutes, or until the vegetables and lentils are tender.

Meanwhile, heat the oil in a small pan over a medium-low heat. Add the cumin, coriander, chili and turmeric and cook for 1 minute. Remove from the heat and stir in the lemon juice. Place in a blender.

Working in batches, transfer soup to the blender and process until smooth. Reurn to the pan, add the remaining 2 1/2 cups bouillon and heat through. Serve garnished with fresh chopped cilantro, if desired.