This is mine, and can be done either vegetarian, or with chicken stock/chicken breast.
1 tbs Extra Virgin Olive Oil
2 small carrots, thinly sliced
2 large stalks of celery, thinly sliced
1 large onion, sliced
2 cloves of garlic, minced
1/4 tsp ginger
1/4 tsp cumin
1 tsp curry
3/4 tsp salt
2 cups of red lentils, rinsed
8 cups of broth or water
Heat EVOO over medium in large pot. Add carrots, celery, onion & garlic & spices and cook (covered) for 15 min, or until softened. Raise heat to high and add rinsed and drained lentils and broth (or water) and bring to a boil. [If adding chicken breast, add the chicken breast at this stage.] Reduce heat to simmer and cook partially covered for 30 minutes. Remove from heat and puree soup in food processor. [If using chicken breast, remove it from the soup prior to processing the soup. Shred it on a cutting board, and return it to the pot. Can either process it or eat as is.] Serve.
Can add juice from 1/2 a lemon (optional)
Garnish with paprika (optional)