Lentil and Vegetable Soup

Wash the red lentils until water runs clear and drain.
Heat oil in a pot and add the chopped onions. When onions start to turn into light brown add the ginger and garlic. Cook till the raw smell disappears.
Add the chopped tomatoes. Saute the tomatoes for a minute. Then add the turmeric, coriander and cumin powder.
Add the chooped carrots and celery. Saute for a few minutes mixing till the vegetables are coated with spices.
Add the lentils and give it a good stir. Add the chicken stock and chopped parsley. Reserve some parsley to serve on top. Add salt to taste.
Increase the heat to medium high and let the soup come to a boil. Then decrease it to a medium and let it simmer for about thirty minutes till the vegetables and lentils are cooked.
Once cooked, take off heat and blend it to a smooth soup. Adjust seasoning. If the soup is thick add an extra cup of chicken stock or water to thin it down.
Serve it drizzled with a bit of oil, chili flakes and chopped parsley. Add a squeeze of lemon to brighten the soup.