How to make RLS:
Dice a medium onion and saute (in a large pot) in vegetable oil.
Add 1-2 cups red lentils. (Wash the lentils several times in water before adding to the soup)
Add water and broth (I use home made vegetable broth, but any clear broth is good). How much liquid? enough to cover the lentil plus 1.5 cups. (Add as much broth as you have and than add the water).
Add spices: Salt, Pepper, Cumin, Paprika (I use both sweet and hot), Turmeric (just a pinch).
Simmer on medium heat 30-40 minutes. Whisk for 30-60 second to mash the lentils.
While the soup is cooking – chop 1-2 carrots and 1-2 celery stalks in a food processor. Be careful not to process the veggies too much – you want them smaller than peas but larger than corn meal.
When the soup is done (the lentils are are soft) – add the processed veggies and turn off the heat.
Serve the soup topped with toasted pumpkin seeds and squeezed fresh lime juice.