Delicious Lentil Soup

I've made this soup a couple times this month and my son is still surprised he likes it so much.  He didn't think he liked lentil soup.  I've combined a few different recipes into my own creation, and it's quite delicious and nice on the cold days of January and February.  I hope you will enjoy making and eating it.
INGREDIENTS:
6 cups liquid vegetable stock (I prefer low salt)
Olive or Avocado oil - enough to wet and sauté onions, veggies

• 8 oz red lentils, thoroughly washed and drained 
• 3 garlic cloves, minced 
• 2 medium onions, diced 
• 3 large carrots, diced
• 1 bunch celery, diced (optional)
• 1 bunch spinach, chopped (optional) 
• 2 medium tomatoes, diced 
• 1 large leek, chopped (optional)
• 8 oz mushrooms, chopped (optional)
• 2 tablespoons fresh basil, chopped
• 1 tsp turmeric powder
• 1 tsp mustard seeds or 2 tablespoons spicy mustard 
• 1/2 fresh lemon juice
• Few dashes of cayenne pepper 
• 1 tablespoon fresh ground pepper
• salt, to taste
• 1 tablespoon fresh parsley, chopped 
• shaved parmesan cheese (optional)
• browned game meat (optional)

DIRECTIONS:
In a skillet, sauté onions, garlic, leeks, mushrooms, basil - then add remaining fresh vegetables and spices - approximately 15-20 minutes until veggies are slightly softened and lightly browned

• In a large soup pot, add vegetable stock, red lentils, and all the sautéed vegetables and bring to boil.
• Once boiling, reduce to a simmer and cover, stirring every 15-20 minutes - if needed add more vegetable stock or water
• Simmer for approximately 30-45 minutes

If adding meat, it can be browned while soup is simmering and added in the last 15 minutes.
Serve in bowls with freshly baked crispy sourdough bread or serve over Basmati rice made to instructions.  
Parsley and Shaved Parmesan Cheese can be served as garnish on top.
Serves 6 
Bon Appetit!
May we all be healthy, happy and wise.
Mary