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Washington Post

Quick soup for dinner

It takes no more than a slight chill in the air to send us searching for a weeknight soup recipe. We’ve used red lentils here; use yellow lentils and you’ll serve what looks like a bowl of sunshine, made bright by the last-minute additions of lemon juice and preserved lemon. The latter is available at Middle Eastern stores.

If you have leftovers, you’re in luck: The soup tastes better the next day.

Serve with warm flatbread. Adapted from “Little Flower: Recipes From the Cafe,” by Christine Moore (Prospect Park Books, 2012).

Lemon Lentil Soup

1/2 medium onion

1 medium rib celery

1 medium carrot

1 or 2 cloves garlic

12 ounces red or yellow lentils (see headnote)

7 cups no-salt-added vegetable broth

2 teaspoons curry powder

1 teaspoon ground turmeric

1/2 teaspoon ground ginger

2 or 3 lemons

1/2 preserved lemon (see headnote)

Kosher salt

Freshly ground black pepper

Cut the onion and celery into chunks and transfer to the food processor. Peel the carrot and cut it into chunks; add to the food processor. Pulse until finely chopped.

Mince the garlic (to taste). Pick over the lentils to discard any stray bits, then rinse and drain them in a colander.

Combine the broth, lentils, onion, celery, carrot, garlic, curry powder, turmeric and ground ginger in a Dutch oven or a large saucepan. Bring to a boil over high heat, then reduce the heat to medium-low and cook (uncovered) for 15 to 20 minutes; the lentils should be cooked through yet still hold their shape.

Meanwhile, juice the lemons to yield 1/2 cup of juice. Finely chop the preserved lemon half.

Stir in the lemon juice and preserved lemon. Season with salt and pepper to taste.

Divide among individual bowls; serve hot. Makes 8 cups (4 to 6 servings).

Nutrition per serving (based on 6): 250 calories, 16 grams protein, 44 grams carbohydrates, 2 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 500 milligrams sodium, 10 grams dietary fiber, 5 grams sugar.

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