Red Lentil Soup

Ingredients

• Olive oil

  ½ tbsp or 7g

• Carrots

  raw

  ½ large or 36g

• Celery

  raw

  1 stalks, large (11 inches long) or 64g

• Onion

  raw

  ½ small or 35g

• Salt

  table

  ¼ tsp or 2g

• Lentils

  raw

  ½ cup or 96g

• Water

  2 cup or 473g

• Lemon juice

  ¼ lemon yields or 12g

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.