Ingredients

• 1 Tbsp Oil
• 1 cup Chopped Onion 140 g
• ½ cup chopped Celery 70 g
• 1 cup chopped Carrot 140 g
• 2 tsp Minced Garlic 8 g
• 2–2 ½ tsp Salt plus extra if needed
• 1 tsp ground turmeric
• ¾ tsp smoked paprika
• ¼ cup Nutritional Yeast 15 g
• 2 cups Red Lentils 415 g
• 8 cups Water plus extra if needed
• 1 Tbsp Fresh Lemon Juice
• Optional: Parsley Oil to serve

Instructions

1. Heat oil in a soup pot over medium heat. Add onion and celery and cook until beginning to soften, about 5 minutes. Add carrot and cook until soft, another 5 minutes, then add garlic, salt and spices, and cook until fragrant, about 1–2 minutes more.
2. Add nutritional yeast, lentils and water to the pot and bring to a simmer. Reduce heat to medium-low, cover and cook until the lentils are soft, about 30 minutes.
3. Working in batches, puree soup in a blender until smooth and creamy. Return pureed soup to the pot to keep warm. Add lemon juice and adjust consistency with additional water and salt, if needed.