This soup is so hearty and filling it can also be looked at as a chili. We make it with friends and eat it all week long for lunch and dinner. Add a bit of hot sauce and chopped fresh onions for crunch.
Recipe source:
Cooking with Friends Kitchen
Ingredients
2 tablespoons olive oil
2 onions, diced
4 garlic cloves, chopped
3 stalks celery, chopped
4 carrots, peeled and diced
1/2 cup red peppers, diced
10 grape tomatoes, quartered
1 diced jalapeno pepper, seeds removed
2 1/2 cups dried brown lentils, washed
2 quarts chicken broth
1 to 2 tablespoons cumin
1 Tbs. kosher salt
Pepper to taste
Directions
In a soup pot, heat olive oil and saute garlic and onions. Add celery, carrots, red peppers, grape tomatoes and jalapenos. Cook until tender (about 15 minutes). Season with cumin, salt and pepper. Add chicken stock and bring to a boil. Let simmer for about 20-30 minutes until lentils are just starting to get tender. Puree for a few seconds with a hand blender, leaving much of the soup still in chunks.