Creamy Red Lentil Soup

• 2 Tablespoons Sunflower Oil
• 1 whole Onion, Chopped
• 1 cup Grated Celery Root
• 2 whole Medium Carrots, Sliced
• 4 cups, 3 tablespoons, 1-7/8 teaspoons, 1/4 pinches Water
• 1/2 pounds, 7/8 ounces, weight Dry Red Lentils
• 1/2 whole Peeled Lemon, Cut In Fourths
• 5 cloves Garlic, Mashed
• 1/2 teaspoons Sweet Paprika
• 1/4 teaspoons Ground Caraway Seeds
• Sea Salt, to taste

1. Heat the oil in a large pot over medium heat.
2. Add chopped onion, grated celery and sliced carrot. Saute for a couple of minutes.
3. Add the water and the lentils. Let them boil until tender (about 15 minutes). Remove from heat.
4. Add lemon, mashed garlic cloves, paprika, ground caraway and salt.
5. Using an immersion blender, blend all ingredients together until the soup is smooth and creamy. Add more water if necessary. Serve!

sunflower oil, onion, celery, carrots, water, red lentils, lemon, garlic, sweet paprika, ubc, salt

Taken from tastykitchen.com/recipes/soups/creamy-red-lentil-soup/ (may not work)