Red Lentil Soup

Red Lentil Soup
This recipe is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Protein, Iron, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin K, Folate and Manganese.

Serves 3
1 carrot, organic (diced)
2 celery, stalks, organic (diced)
1 onion, spring, organic (diced)
1000 g water
1/2 stock, cube, low sodium, organic
1/4 tsp. salt, pink himalayan, organic
1/2 tsp. pepper, black, coarse, organic
1 cup lentils, red, dried, organic
1 bay leaf, dried, organic
1/2 lemon, organic (juiced)

Place a medium sized saucepan upon the scales - tare to 0 g.
Add the carrot, celery and spring onion.
Add 1000 g of water.

Transfer the saucepan to the hob and add 1/4 tsp. of good quality pink himalayan salt, 1/2 tsp. coarse black pepper and 1/2 a stock cube - stir to combine before allowing the mixture to come to a boil (heat setting 9.)

Whilst awaiting to come to the boil, place a bowl onto the scales - tare to 0 g.
Weigh 200 g of red lentils and then transfer to a strainer situated in the sink. Thoroughly rinse the lentils under cold running water until the liquid below runs clear - set aside. Once the mixture is seen to be at boiling point, add the washed red lentils, turn the heat down to low (heat setting 3.), stir the mixture and then allow to simmer, covered, until the lentils begin to fall apart, about 20 minutes.

Whilst the mixture is simmering, juice half a lemon and set aside.

Once the red lentils have cooked for 20 minutes, turn off the heat and transfer the saucepan to a location upon the worktop next to a electrical port. Plug into the electrical port the hand blender moter - attach the hand blender stick and switch on the power via the mains. Blend the mixture until it become lovely and smooth. Switch off the power from the power socket and detach the hand blender motor form the blender stick - unplug the blender motor from the socket and return to the store cupboard.

Gently tap any excess soup off of the hand blender stick before transferring the stick into sink. Finally, stir in the lemon juice and serve.

Notes:
This recipe is pared down to just the basics - just add any spices into the saucepan along with the lentils and broth.

Further alchemical developments to consider applying to the recipe;
Basil, dried, organic | Basil, fresh, organic (5 leaves) | Celery, stalks, organic (50 g) | Celery, leaves, organic (20 g) | Garam masala, organic | Oregano, dried, organic | Pepper, fresh, organic (1/2) | Sumac, dried, organic | Thyme, dried, organic

Lentils | dry | 1 cup = 192 g | Lentils | cooked | 1 cup = 198 g | Ratio (dry : water) | 1 : 3 Cooking time | 15 - 20 minutes 1 cup dry yields | 2.5 cups cooked | 495 grams cooked |

Leftovers will keep refrigerated for 5 days.

Amended source:
Red Lentil Soup | The Kitchn