Try this yummy fall soup from Vegetarian Times that keeps for days!
2 cups red lentils, sorted and rinsed
1 qt. low sodium vegetable broth
1 large onion, finely chopped
4 celery stalks, finely chopped
2 large carrots, finely chopped
2 cloves garlic, minced
1/4 cup chopped cilantro
1T curry powder
2T lemon juice
Bring lentils, broth and 4 cups water to simmer. Skim the foam that rises to the top. Reduce heat and cover. Simmer 5 minutes, stirring occasionally. Add onions, celery, carrots and garlic and simmer uncovered for 20 minutes. Add cilantro, curry and cumin and simmer 20 minutes more. Season with salt and pepper, if desired, and stir in the lemon juice. Even better the second day!