6 cups water
1 medium onion, finely chopped
2 tablespoon fresh ginger, minced
2 garlic cloves, minced
2 green apples (Pippin, Granny Smith, etc), chopped into bite size pieces
2 stalks celery, chopped
1 medium carrot, chopped into small pieced
2 cups red lentils (sometimes I use half red, half black & white)
2 bouillon cubes
oil for frying
Heat oil in a large saucepan.
Add onion, celery, garlic, ginger, carrot and apple. Cook until onions are translucent.
Add water, boullion and lentils. Bring to a boil and reduce heat. Simmer for 30 minutes, or until lentils are soft.
Season with fresh ground black pepper and salt (if desired).