Red Lentil Soup

Ingredients

• Olive oil

  ⅜ tbsp or 5g

• Carrots

  raw

  ⅜ large or 27g

• Celery

  raw

  ¾ stalks, large (11 inches long) or 48g

• Onion

  raw

  ⅜ small or 26g

• Salt

  table

  ³⁄₁₆ tsp or 1g

• Lentils

  raw

  Red

  ⅜ cup or 72g

• Water

  1 ½ cup or 355g

• Lemon juice

  ³⁄₁₆ lemon yields or 9g

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.