Easy Red Lentil Soup

2 tbsp extra virgin olive oil
1 medium organic onion, diced
2 medium organic carrots, peeled and diced
2 ribs of organic celery, diced
1 clove wild garlic, minced
1 small handfull of organic mushrooms, chopped (roughly 1 cup after chopped)
1 tbsp salt, divided
Pepper and chili flakes to taste
1 tsp ground tumeric
1 tsp chili powder
1.5 tsp ground cumin
4 cups of water
1 cup dried red lentils, rinsed
1 cup frozen

Add olive oil to a medium stockpot at medium heat. Combine aromatics (onion, carrots & celery), season with half the salt, pepper and chili flakes to taste, and cook until onions become transluscent. Add mushrooms and garlic and cook about 3 more minutes. Next add tumeric, cumin, chili powder. Stir to coat veggies evenly and cook 2 minutes more. Add 4 cups of water then red lentils. Bring to a boil then simmer for 20 minutes or until lentils are tender. Add remaining salt - to taste - then blend veggies and lentils with an immersion blender until smooth. Add corn and simmer until frozen corn is heated through - about 5 minutes. ENJOY :)

Serving Size: serves 4