Spicey Lentil Soup

We discovered this recipe last week and really enjoyed it! It's cold again on the East Coast, so it's perfect timing!




Spicy Lentil Soup

1 tablespoon coconut oil
2 cups chopped onion
2 carrots
2 celery stalks
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground red pepper (I omit this for the kids and I. The hubby adds it into his personnel bowl.) 
1 1/2 teaspoon salt (we still had to add some when eating, so maybe 2?)
1/4 teaspoon black pepper
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
42 ounces chicken
1 (28-ounce) can diced tomatoes, undrained (or 3-4 chopped tomatoes)
Sour Cream (you can also use kefir/yogurt)

Preparation: Soak lentils overnight in water. Drain and rinse lentils. 

Heat oil in a large pot oven over medium-high heat. 

Add the vegetables; sauté for 3 minutes. Add the cumin, chili powder, (red pepper), salt, black pepper, and garlic; sauté for 1 minute. Add water, lentils, broth, and diced tomatoes; bring to a boil. Reduce heat; simmer 1 hour. 

Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with 1 tablespoon sour cream, if desired.

*original recipe found here