Dice and sauté onion, carrots and celery. Add 2 c red lentils, rinsed & drained. Sauté for a minute with 2 cloves of minced garlic. Add one large can diced tomatoes, 1 tbsp curry powder, 1/2 tbsp sea salt and 6 c chicken or veggie broth. Simmer for 25 and blend with a hand held immersion blender. Enjoy!