Spicy Lentil Soup

I came up with this soup purely by experimentation. It was a crowd pleaser and super easy to make. I had a guest coming over and I had to work with ingredients I had in the house.

Cook 1 cup of dried lentils in a sauce pan. (I usually add 2 cups at first and then add more water as needed. It generally takes around 25-30 minutes to cook the lentils. Let nearly all of the water dry out. 

In the meantime....saute the following in a soup pot until the veggies are soft and start to caramelize: 

1/2 sweet onion - chopped

1 red bell pepper - chopped

1 jalepeno pepper (remove seeds) - chopped

2 heaping tablespoons of crushed garlic

a few good shakes of coarse ground pepper

a couple of good shakes of seasoning salt

a few good shakes of red pepper flakes

a few good shakes of extra virgin olive oil

In a food processor add the following and blend until creamy: 

the cooked lentils

the sauteed mixture

2 cups of water

three shakes of cumin

1 good size pinch of turmeric

3 or 4 good size pinches of curry masala

2 teaspoons of vegan chicken bouillon powder

a couple of dashes of tamari

a few more shakes of coarse ground pepper

Pour the blended mixture into the soup pot and simmer for 10 minutes. 

Serve in a bowl with slices of avocado on top. Makes 4 good-size bowls.