1. In a large pot, add the fat/oil (just enough to lightly cover the bottom of the pot) and turn on medium heat until the fat is just hot. Add the carrots, onion, and celery, and lightly sprinkle with salt. Stir here and there, and cook until the vegetables start to soften (about five minutes) and add the garlic and cook for one or two more minutes.

2. Add the red lentils and broth/water, turn heat to high, and bring to a simmer. Turn down to keep at a gentle simmer. Remove with a large spoon any foam that may come to the surface of the soup.

3. Add the spices. Simmer for around twenty minutes, or until the lentils are soft.

4. Stir together the gelatin and the water, soften for a few minutes. Stir into the soup, along with salt (to taste, you will need more if you used water) and balsamic vinegar.

5. For a creamier texture blend part or all of the soup. The easiest way to accomplish this is to use an immersion blender, which you can put right into your pot for easy blending. OR, carefully scoop out some of the soup, and blend in a blender (follow procedures for your specific blender for how to do this safely. For my blender, I vent it, and only fill halfway, and blend on low to start). For blending in a blender, you will need to do at least several batches. I blend about half of the soup.

6. Check the flavor, and adjust with salt, vinegar, or pepper, and enjoy!

1-2 tablespoons fat or oil of choice
3 carrots, peeled and thinly sliced
1 onion, peeled and chopped
3 celery, thinly sliced
3-6 garlic cloves, peeled and minced
2 cups red lentils, rinsed in a fine sieve (remove any small pebbles, if there are any)
8 cups broth or water
1 heaping teaspoon cumin
1 heaping teaspoon dried ginger or one tablespoon finely grated fresh ginger
2 teaspoon curry powder
¼ cup of gelatin in 1 cup of cool water, optional
Around 1 – 2 tablespoons of salt
2 tablespoon balsamic vinegar

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