Lentil soup:

1 1/2 cup (ish) maybe 1 1/4 cup lentils
2 carrots, diced
5-6 ribs celery, diced, divided
1 onion, diced
5-6 cloves garlic, minced
4ish cups veggie broth
Some chopped bell pepper ( 1/2ish cup of orange)
1 TBSP oregano
1ish tsp ground cumin
Some cooked moong dal (probs 1/2-1 cup cooked)
Two tomatoes, chopped
1/4 cup of dried sun-dried tomatoes
1 veggie bouillon cube
1 green Chile
Salt to taste
1- 1 1/2 TBSP yes TBSP of freshly ground black pepper

Method.

1. Boil some water, then pour over the lentils in a heatproof bowl, and cover. Let stand for 15ish minutes, then drain.
2. Meanwhile, sauté the onion in a mix of canola oil and roasted garlic and herb butter, maybe 5-6 minutes.
3. Then add carrots and half the celery and sauté for another few minutes.
4. Add oregano and cumin, then a minute later add garlic and remaining celery.
5. A minute or so later, add tomatoes, sun dried tomatoes, broth, drained lentils, moong dal, and some salt.
6. Bring to a boil. Then lower to simmer, add water to bring to the right consistency and then add bouillon cube and some garlic powder, and finely diced green chili.
7. Simmer, covered, 30-45 minutes.
8. Adjust salt, add lots of pepper, adjust any seasonings, and you’re done