Curried Lentil Soup

1 Onion; chopped
3/4 c Chopped celery; (1-stick)
1 Carrot; chopped
1 Clove garlic; crushed
3/4 c Red lentils; sorted and rinsed
4 c Water; more or less
1 ts Curry powder
1 ts Turmeric
Salt and pepper; to taste
1 tb Chopped fresh parsley; to garnish

Examine the red lentils and discard debris. Rinse and drain.

Place all the ingredients, except the salt, pepper and parsley, in a large saucepan. Bring to the boil, cover and simmer for 45 minutes, stirring occasionally. Add salt and pepper to taste and pour into warmed soup tureens/mugs and sprinkle with the parsley to serve.

Serves 4 to 6 as a starter. Prep 10 mins; cook 45. May be made ahead and frozen.

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