Spicy Red Lentil Soup

Servings: Approx. 12-15

Ingredients:

6 tablespoons olive oil, more for drizzling
1 large onion, grated
6-8 garlic cloves, crushed
2 celery stalks, grated
3 large tomatoes, chopped and divided (about 3 cups of tomatoes..you can use either fresh or canned here)
2 teaspoons ground cumin
1/2 teaspoon sea salt, more to taste
1/2 teaspoon ground black pepper
1 tsp chili powder
1/2 tsp cayenne pepper
2 quarts vegetable broth
2 cups red lentils
2 large carrots, mostly shredded, some diced
Juice of 1 lemon, more to taste
6 tablespoons chopped fresh cilantro.
4 cups of water
Garlic Powder and Onion Powder to taste

Directions:

1. In a large pot, heat oil over medium-high heat until hot and shimmering. Add onion, garlic, and celery and sauté until golden, about 4 minutes.

2. Stir in 2 of the chopped tomatoes, cumin, salt, black pepper, cayenne and chili powder, and sauté for 2 minutes longer.

3. Add broth, 4 cups water, lentils and carrot. Bring to a simmer, add the remaining tomatoes, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt/garlic powder/onion powder to taste.

4. Stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Notes:

• The Lentil Soup recipe makes 12-15 servings, so you might want to halve it depending on how many people you're feeding. I usually make it in a 16 qt stock pot. It does keep very well, though, if you want to make the whole thing and save it for lunches.
  
• Leave out/reduce the cayenne if you don't like things spicy.