This red lentil soup is simple enough for a weeknight and special enough for a weekend. Consider adding a dash of turmeric, cumin, or curry powder if you're in the mood for some spice. Serve with flatbread and yogurt.

• 1 Tbsp. olive oil
• 1 large carrot, diced
• 2 large celery stalks, diced
• 1 sweet onion, diced
• Salt and pepper
• 1 cup Farmer Direct Organic Split Red Lentils
• 4 cups chicken or vegetable stock
• 1 bay leaf

 Directions

Heat olive oil in a large pot over medium heat until shimmering. Add carrot, celery, onion, and season with salt and pepper. Cook, stirring occasionally, until onions are translucent, about 5 minutes.

Add lentils, stock and bay leaf and bring to a boil. Reduce heat, cover and simmer until lentils are soft, about 20 minutes.