Curried Lentils

I've always loved my mom's lentil soup - one of the best soups ever in her amazing repertoire! I usually do 'cheat' curry, by using curry paste, and I did indeed add just a tbsp or so in this to further enhance the broth. Wow. This was freaking fantastic, with the leftovers for lunch today, even more so. Heavy rotation, here I come. (Original recipe from eatingwelllivingthin). 

1 ½ Tbsp olive oil
1 large onion, 2 carrots, 2 celery, 1 yellow bell pepper chopped
3 garlic cloves, minced
2 Tbsp curry powder
1/8 tsp cayenne
1 1/2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 1/2 Tbsp finely minced fresh ginger
2 1/2 cups small green (Eston) lentils
8 cups chicken stock
1 Tbsp madras curry paste
A whack of chopped cilantro to top

In a large stockpot heat olive oil over medium heat. Add onions, carrots, celery, yellow pepper, and garlic. Cook for 10 minutes or until softened. Add curry powder, cayenne, cumin, salt, black pepper, ginger, and paste (if using). Cook for 2 minutes or until spices are very fragrant.

Stir in lentils and chicken broth. Bring to a boil and reduce heat to low. Simmer for 30-45 mins or until lentils are tender. Top with chopped cilantro. Even a dollop of yogurt would be nice here.