Lentil Dal Soup

1 tbsp butter
1 onion, diced
1 clove garlic, minced
1 1/2 tsp curry powder
1/2 tsp ground cumin
1 large carrot, diced
1 stalk celery, diced
1 cup red lentils
4 cups chicken stock or vegetable stock
1/4 cup finely chopped fresh parsley
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
Naan or whole-wheat pita bread

In a large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, for 5 minutes or until softened. Stir in curry powder and cumin; cook for 2 minutes. Add carrot, celery, lentils and chicken stock; bring to a boil. Reduce heat and simmer, partially covered and stirring occasionally, for 15 to 20 minutes or until soup has thickened.

Stir in half of the parsley, lemon juice, salt and pepper. Taste and adjust seasoning as needed. Ladle into warmed soup bowls; garnish with a sprinkling of remaining parsley. Serve with warm naan or whole-wheat pita bread.