1 onion chopped finely
Carrots – two or tree, chopped small (same amount as onion)
Celery – 2 stalks chopped
One cup red lentils, rinsed well
½ teaspoon tumeric
1 teaspoon cumin powder
1 ½ teaspoonds coriander powder
Saute onions in ghee or oil (olive or another vegetable oil) then add the tumeric, cumin and coriander. Add the carrots and celery next.
Add the lentils and 4 cups of vegetable broth, or 4 cups of water and a vegetable stock cube instead of the veggie broth.
In a pressure cooker, bring to pressure, then simmer for 20 minutes.
If you don’t have a pressure cooker, probably cook for about 45 minutes (however long it takes for red lentils to become tender.
Blend until smooth (with blender or hand puree tool) and squeeze in a bit of lemon or lime juice.