Super Simple Red Lentil Soup

• 1 T olive oil
• 2 carrots, diced
• 2 stalks celery, diced
• 1 small onion, diced
• 1 clove garlic, minced
• 1/4 tsp salt
• 1 cup red lentils, rinsed and drained
• 4 c vegetable broth (or chicken broth – or water, in a pinch)
• 1 bay leaf
• parsley or cilantro, minced, to serve on top (optional)
• a pinch of cayenne (optional)
• a squeeze of lemon or lime, if you’d like a bit of tartness (optional)
• a tsp or so of garam masala or curry powder, if you want to lean it toward Indian  – – or a pinch of sumac for a Middle Eastern flavor(optional)

In a medium saucepan or dutch oven heat the oil over medium heat.  Add the carrots, celery, and onion and saute, stirring occasionally, until the onion is translucent.  Add the garlic and stir for another minute.  Add the salt, the lentils and the bayleaf and broth and bring to a boil. Turn the heat to a simmer and cook, covered, for about 20 minutes, or until the lentils are tender.  They will break down completely.