Easy Lentil Soup

Teaspoon or so of olive oil
1 onion chopped
2 medium carrots chopped (similar sized pieces to the onion)
2 stalks celery chopped (similar sized pieces to the onion and carrot)

1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon or one cinnamon stick (optional)
salt and pepper to taste

2 cups of mixed lentils (see http://kamalkitchen.blogspot.com/2010/11/ajwaini-panch-daal-five-lentil-mix.html for a photo of what dry mixed lentils look like)

8 cups of water or chicken/vegetable stock (I use whatever I have on hand - usually it is a combination of the water and stock)

Put the oil in a large pot, add the onions, carrots and celery. Cook until onion is translucent. If the pot gets too "dry" add a bit of stock or water to cook the onion mixture - don't add more oil.
Next add the spices and stir around for about 15-20 seconds.

Add the lentils and water and stir.

Bring to a slight simmer and cook until the lentils are tender - covered. Check every once in a while to ensure that the liquid is evaporating or soup is getting to thick. You may need to add some water. This will probably take about an hour.

As usual, this is gluten-free