Souper Saturday!

Hello! I know it is still summer, but on these cooler days my thoughts turn to fall! It is my favorite time of the year - I am giddy with excitement at the thought of picking apples, pumpkins, red peppers, etc.. I feel soup goes hand-in-hand with the season. It is a simple one dish meal, yet very hearty and wholesome. Today's recipe is not for the faint of heart - it is spicy! However, you can tweak the recipe and tone it down a bit if you would like! Enjoy!



Spicy Red Lentil Chili
Servings: 7 Cups

Ingredients:

* 1 cup red lentils (Goya)
* 4 cups + 2 Tbsp water, divided
* 2 Tbsp butter
* 1/2 cup onion, peeled & finely diced
* 1/4 cup celery, finely diced
* 2 Tbsp chopped garlic
* 1 medium tomato, cored & diced
* 2 cups vegetable stock
* 1 Tbsp Tabasco sauce
* 1/8 tsp turmeric
* 1/8 tsp cumin
* 1/8 tsp cayenne pepper
* 1 tsp sea salt
* 1/2 tsp black pepper
* 1/8 tsp chili powder
* 2 Tbsp cornstarch
* 1/4 cup green pepper, minced

Equipment Needed:

1.) Food processor (blender will work also)

Directions:

1.) Bring lentils & 2 cups water to boil on high.
2.) Turn off heat.
3.) Remove half the lentils & liquid; place in food processor & puree, about 1 min.
4.) Set pureed and whole lentils aside.
5.) Melt butter in soup pot on medium-low.
6.) Add onions: saute' about 2 min, until soft but not browned.
7.) Add celery & garlic: saute' about 5 min, until soft but not browned.
8.) Add tomato and cook 5 min more.
9.) Mix in stock, 2 c. water, Tabasco, turmeric, cumin, cayenne pepper, sea salt, black pepper, & chili powder.
10.) Bring to simmer.
11.) Add all lentils plus the liquid to the soup pot.
12.) Cook about 15 min, until lentils are tender.
13.) Combine cornstarch and remaining 2 Tbsp water in small bowl.
14.) Bring soup to boil; add cornstarch/water mixture.
15.) Stir 30 seconds to thicken slightly.
16.) Turn off heat & add green peppers.
17.) Ladle into bowls and serve warm.

Have a great day and remember: Go Ahead & Indulge!