Serves: 8 Time: 60 minutes

1 Yellow Onion
1 Celery Stalk
1 Cup Red Lentils
1 Large Carrot
1 Squash
Parsley
2 tbsp Olive Oil
5 Garlic Cloves
1 Lemon
1 tsp Red Pepper
1 tbsp Coriander
1 tsp Turmeric
1 tbsp Cumin
1 tbsp Black Pepper
1 tbsp Salt

1 Yellow Onion 1 Celery Stalk 1 Cup Red Lentils 1 Large Carrot 1 Squash 2 tbsp Olive Oil 5 Garlic Cloves 1 Lemon 1 tsp Red Pepper 1 tbsp Coriander 1 tsp Turmeric 1 tbsp Cumin 1 tbsp Black Pepper 1 tbsp Salt

Dice the yellow onion, carrot, celery, squash, and garlic into equal size pieces.
Place a large pot on high heat for two minutes. Drop to medium then add the olive oil. Add the onions next and sauté until they begin to brown (about 10 minutes). Then add the garlic and sauté until fragrant. And finally add the carrots, celery, and squash and sauté for an additional 5 minutes.
Add the lentils, 8 cups of water, and raise to high heat until it begins to boil. Then drop to simmer, cover, and let it ride for 30 minutes. Next add in the coriander, turmeric, cumin, black pepper, and salt and mix well.
Use an immersion blender to blend everything into a slightly chucky consistency. You can also use a normal blender and pulse the blender so you don’t over blend and make it smooth.
Plate and serve with pita chips, fresh parsley, red pepper, and most important some lemon juice. If you like you can also add heavy cream and a bit of olive oil.