Dice all vegetables into small pieces.
In a medium sauce pan heat up olive oil on medium and cook onion until translucent.
Add carrots, celery & potato until they start to soften.
Add in rinsed lentils and cook for 2 minutes stirring all ingredients together. Add turmeric if using.
Add chicken stock/ water and turn stove to high.
Bring soup to a boil then turn heat to medium, cover and let simmer for about 10 minutes.
Turn heat off and let soup cool down a bit. Transfer and blend to desired consistency.
Divide into desired portions. Keep refrigerated up to 3 days and freeze the rest immediately.
*Use organic ingredients if possible.
**To make this soup for the whole family skip pureeing it and serve as is. Instead of just 1 tsp turmeric use 1 tbsp. Add 1 tbsp dried oregano, 1 tbsp dried parsley, 1 tsp pink salt, 2 tsp pepper. You can also add 4-5 cloves of minced garlic when it starts to simmer.