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FOR SOUP

• 1 small Onion, cubed
• 2 cloves of Garlic, crushed
• 1 teaspoon Ginger, crushed
• 4 stalks of Celery, diced
• 8 small Baby carrots, cubed
• 1 cup Washed broccoli florets
• 1.5 cup Red Lentils
• 1 teaspoon Crushed red chili flakes
• 1 teaspoon Cumin powder
• 3/4 teaspoon Turmeric powder
• 1/2 teaspoon Freshly crushed Black pepper
• 5-6 cups Water or Vegetable stock
• - - Salt to taste

GARNISHES

• - - Chili flakes
• - - Chopped cilantro leaves

Directions

1. Wash lentils under cold water until the water runs clear. Set it aside.
2. Set the Instant Pot to SAUTE. Add a splash of vegetable stock and when it's hot, add onions, garlic, and ginger.  Cook onions, garlic, and ginger stirring often, until the onions are translucent.
3. Stir in celery, carrots, and sauté for 3-4 minutes.
4. Add broccoli florets.
5. Add lentils to the pot and stir to combine with the veggies.
6. Add turmeric, cumin, black pepper, red chili, and salt. 
7. Pour 5-6 cups of water/veg stock. Make sure everything is covered underwater.
8. Cover, and seal the Instant Pot. Cancel the ‘Saute’ mode. Select ‘Manual’ mode and then set to cook on HIGH pressure for 5 minutes.
9. Once 5 minutes are done, wait for 2 minutes then release the pressure. Open the lid and stir the soup.
10. Use an immersion blender or a spatula to blend the soup. If the soup is too thick for your liking, add 1/4 cup of water or stock until you reach your desired consistency.
11. Taste and adjust the seasoning.
12. Serve hot with a sprinkle of red chili flakes and chopped cilantro leaves.
13. Also, squeeze a generous amount of lemon for bright, fresh flavor.

If you don't have an Instant Pot, follow the same directions, but simmer in a pot on the stove for about 30 minutes (until the lentils are totally cooked and soft).