Sautee in a large saucepan for 3-4 minutes, until onion is soft:

• 1 onion
• 1 clove garlic
• 2 tbsp freshly chopped ginger

After five minutes add: 

• 2 tsp cumin
• 1 tbsp curry powder
• 1/2 tsp coriandar (optional)
• 1 tsp chili powder
• 1 tsp sea salt

Then add in:

• 5-8 large carrots, roughly chopped (about 1 lb of carrots)
• 2 stems celery
• 1 1/2 cups dried red lentils 

Cover with vegetable stock, chicken stock or water (6-8 cups – more if you want your soup thinner). Bring to a boil, then lower temperature. Let simmer for 30 minutes. Add ½ cup freshly chopped coriander. Can leave as is, or puree in a blender/Vitamix for a creamier soup. Both are delicious.