Ingredients

250 gr. – Red lentils

1 – Onion, diced

2 – Carrots, peeled and diced

2 – Celery sticks, diced

1 – Medium size potato, peeled and diced

2 – Tomatoes, peeled and diced

50 ml. – Olive oil

2 – Garlic cloves, chopped

1 Tsp. – Cumin, ground

1 Tsp. – Turmeric

1/2 l. – Water or vegetable stock

Salt and pepper

Preparation 

Soak the lentils for at least two hour.  Discard the water.

In a large pan heat the oil, add the onion and stir fry for four to five minutes until transparent.  Stir in the spices, the chopped garlic and the remaining vegetables, cook for about five minutes.  Add the lentils and the water or vegetable stock.  Simmer for 40 minutes or until the lentils are tender.  Add salt and pepper to taste, stirr.

Pour the soup into a blender and process until smooth.

Serve, sprinkle some ground cumin and crunchy onion on top and pour a spoonful of olive oil

Source: Legumechef