"red" lentil soup, with a twist

This was a hit with the kasina soup collective today. And these people like beer, so they must be authorities on soup. 

 

Lentils: 1 c red dry is preferable. 2 cans suffice, if your local grocery store doesn't carry dry

Celery: 2 stalks

Carrot: 1, not peeled. But wash it, please.

Onion: 2 small or 1 large white onion

Tomato paste: .25 c

Garlic: 6-8 cloves

Water:3 c

Veggie broth: 1.5c

Olive oil: .25 c

Black olives: 1 can

Thyme (dry): .5 tsp

Lemons: 2, .25 c lemon juice

Chop the celery, carrot, onion and garlic into small pieces. Combine with oil and tomato paste in a large pot, and cook on high until soft (about 10 minutes). Add the broth, water and lentils. Bring to a boil, and then simmer until lentils start to break down. Salt and pepper to taste; add more garlic (powder is fine) if necessary. 

Take about .75 of the soup and run it through a blender. Stir back in remainder of unblended soup. Add lemon. Cut 8 olives into quarters and toss in. Top with remainder of whole olives. Enjoy.