Mexican, Soups, Stews
1 cup dry red lentils
2 cups water
1 tablespoon olive oil
1 lg onion finely chopped
1 cup celery finely chopped
2 tablespoons finely chopped garlic
1/4 tsps ground turmeric
1 tsp ground cumin
1 tsp chile powder
1 (14-oz) can diced tomatoes
2 cups chicken or beef broth
1 (14-oz) can garbanzo beans drained & rinsed
1 tsp green Tobasco
salt and pepper to taste
1 cup chopped fresh cilantro
1/4 cup fresh lime juice
Put red lentils in a small pot, rinse and drain if needed, then add 2 cups water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes.
While lentils are cooking in the water, finely chop onions and celery and mince garlic (or you can use minced garlic from a jar like I did.) Heat olive oil in heavy soup pot, add onion and celery and saute for 3-4 minutes, just long enough that vegetables are starting to soften. Add garlic and cook a few minutes more. Add ground turmeric, ground cumin, and chile powder, stir, and cook 1-2 minutes more.
Add diced roasted tomatoes, vegetable broth, garbanzos, lentils and hot sauce and let soup simmer for 15-30 minutes.
While soup cooks, wash, dry and finely chop 1/2 - 1 cup fresh cilantro and squeeze limes to get 1/4 cup fresh lime juice. When the lentils are softened as much as you'd like, stir in chopped cilantro and lime juice and cook 5 minutes more.
Serve hot, with additional cut limes to squeeze into the soup. Can top with sour cream if desired.