1 cup onion, chopped
4 carrots, peeled and cut into 1/4" thick coins
3 celery stalks, chopped (I like to slice mine down the middle and then chop)
2 garlic cloves, finely minced or grated (I like to grate mine)
1 tsp. ginger root, grated (1/4" thick & about the size of a quarter)
1 tsp. turmeric
1/2 tsp. cumin
1 tsp. sea salt
1/4 tsp. fresh ground pepper
2 cups red lentils (I used Bob's Red Mill)
8 cups water
water. Turn heat to high. Once the soup starts to boil, cover, turn heat down to low, and let simmer for 25-30 minutes. Taste the soup and add a bit more salt, pepper, turmeric or cumin if desired.
I like my soups a little bit on the thicker side. To thicken the soup a bit, I remove the cover and I let the soup simmer
for another 10 minutes. This soup has a tendency to thicken up a little bit more over time so keep that in mind.
This soup usually lasts my husband and me about 1 week. I typically serve this as a meal by itself or with a salad on the first night I make it, and then we take the rest of the leftovers to work for our lunches.