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Lemony Lentil Soup — Michael Tedone

Ingredients

• 1T olive oil
• 1 medium white or yellow onion, diced
• 2 carrots, peeled and diced
• 5 cloves of garlic, minced
• 4 C low sodium chicken or vegetable stock
• 2 C water
• 1.5 C red lentils, rinsed and picked over (green OK)
• 2/3 C canned corn
• 1 T cumin
• 2 t curry powder
• 1 t ground tumeric
• 1 lemon (zested and juiced) 
• 1 t salt
• 1/4 t pepper
• 1/4 t crushed red pepper flakes
• Green onions to serve

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