Red Lentil Soup with Potato, Carrot and Celery

The source’s red-lentil soup uses a full eight cups of broth with two potatoes, so it makes a lighter spoonable soup rather than a thick lentil purée. Rinse the lentils, cut the potatoes and carrots into small pieces, and soften the onion and garlic before adding the vegetables. Celery, thyme and dried parsley give the broth a familiar savory base. Red lentils break down quickly, usually in the same time it takes potatoes to become tender. Taste near the end and adjust seasoning without adding unsupported meat or cream. Serve the soup hot, with fresh parsley if available. This recipe is useful for a simple plant-based lunch.