Wash and prepare all the vegetables: finely chop the onions, celery, cut carrots in large circles, chop green beans into 1 inch pieces, cube potatoes, mince the garlic.
Wash the lentils in a colander, add them to the vegetables. Toast them stirring frequently for 3-5 minutes. Add enough water to cover the lentils by 1 inch. Season with salt and pepper. Reduce heat, cover with lid and cook for 15-20 minutes until the lentils are soft and mushy. These guys always fall apart and make a nice creamy stew.
Right before turning off the heat, it's nice to add some turmeric. It's an amazing anti-inflamatory spice without any flavor, which adds golden color to dishes.
TIP: turmeric stains pretty badly especially before it's cooked in a dish so handle with care.
Recipe by Soren's Purple Plate at https://sorenspurpleplate.com/red-lentils-with-vegetables/