1 onion, chopped
2 or 3 stalks of celery, chopped
2 cloves garlic, crushed or minced
1 T (korma) curry powder
6 to 8 medium carrots, chopped
3 apples (something tart and crisp), cored and chopped
2 cups red lentils
4 cups veggie or chicken stock
salt and pepper to taste
OPTIONAL: Greek yogurt for garnish, fresh lemon to squeeze into soup
OPTIONAL: crushed red pepper for more spice
Pour lentils into a pot. Add water to cover plus one inch. Bring to boil. Then turn heat down to simmer. As lentils simmer spoon off the white foam at the the top of the water. Continue till white foam is gone. Simmer about 15 minutes till lentils are soft and falling apart.
While lentils are cooking: Heat 1 T oil in a stock pot. Add onions, celery and saute together till onions are translucent. Add garlic and curry. Saute for 2-3 more minutes.
Add carrots, apples and cook together for 5 minutes. Add lentils, stock and bring to a boil, then simmer till veggies are soft. Add salt and pepper to taste.
Puree soup with an immersion blender or in batches with a regular blender. Return soup to pot and simmer till ready to serve.
Garnish with a swirl of Greek yogurt and a squeeze of fresh lemon.