Red Lentil Soup

This recipe is from The Kitchn blog, http://www.thekitchn.com/recipe-red-lentil-soup-recipes-from-the-kitchn-212392.  Elbert's has organic red lentils in bulk.

INGREDIENTS

1 Tbsp extra virgin olive oil

1 large carrot, peeled and diced

2 large stalks celery, diced

1 small onion, diced

1 cup red lentils

4 cups water or low sodium vegetable broth

Salt to taste

1 whole bay leaf

1 tsp garam masala, Italian blend, or other spice mixture to spice up flavor (optional - I didn't do this)

2 Tbsp fresh lemon juice

COOKING INSTRUCTIONS

Heat oil over medium heat in 2-3 quart saucepan or Dutch oven. Add onion, carrot, celery, and salt. Stir to combine. Cover and let veggies sweat about 5 minutes, until onion is translucent.

Add lentils, water or broth, bay leaf, and other spices if using. Stir to combine. Bring to boil, cover, reduce heat to low, and let simmer about 20 minutes.

Remove from heat. Add lemon juice, stir, remove bay leave from soup, and serve.