Inspired by needing a lighter meal post-Christmas while also making something to keep me warm in this cold 
weather, this is a yummy, healthy meal full of protein to keep you full 
and super-spices to aid in digestion, boost your immune system and 
keep your heart healthy. 

Ingredients

2 small (or 1 big) onion, peeled and diced
3 stalks celery, diced (optional)
4-5 cloves garlic, minced (heart healthy!)
1 heaping tbsp turmeric
1 heaping tbsp fresh garlic, finely minced or shredded
1/2 tsp cumin (ground or flakes)
Dash of ground thyme (optional)
2 cups lentils
8 cups water
1 vegetable broth pod (~1.5 tablespoons bouillon)

Instructions

1. In a large pot/Dutch oven, heat oil over medium-high heat. Add onions and celery and cook until onions are softening and translucent.
2. Add garlic and stir frequently for 30 seconds to a minute. You don’t want to burn the garlic. Next add the spices and stir to coat vegetables.
3. Add lentils. Increase to high heat and add water and bouillon. Stir to combine and spread the bouillon flavour around. You want to add one pod just to add some extra vegetable flavour but the lentils and vegetables will add extra flavour as they cook.
4. Once boiling, reduce heat to simmer. Cover and cook for 25-30 minutes, until lentils are softened. Check your soup periodically as the lentil absorb water. I ended up adding an extra 2 cups of water but I wanted more broth. Use your judgement when making this to get the desired proportion in your soup.
5. Serve with fresh sourdough bread.
   
   

Bon appetit!