Red Lentil Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Carrots

  Raw

  1 large or 72g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Onions

  Raw

  1 small or 70g

• Salt

  Table

  ½ tsp or 3g

• Lentils

  Raw

  1 cup or 192g

• Water

  Plain, clean water

  4 cup or 947g

• Lemon juice

  Raw

  ½ lemon yields or 24g

Directions

1. Finely dice the carrot, celery, and onion so they cook evenly.
2. Rinse the red lentils in a fine-mesh sieve under cool running water until it runs clear; drain well and remove any debris.
3. Warm the olive oil in a medium saucepan over medium heat until shimmering. Add the carrot, celery, onion, and salt; stir, cover, and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
4. Stir in the drained lentils and water. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the lentils are very tender and beginning to fall apart, about 20 minutes.
5. Turn off the heat and stir in the lemon juice. Taste and add more salt if needed; for a smoother texture, lightly mash the soup with a spoon.