Ingredients:
6 1/2 cups Water
2 1/2 cups (1 lb) Dry Lentils
1 1/2 tablespoons Olive Oil
2 1/2 cups (2 medium) chopped Yellow Onions
2 1/2 cups (2-3 large stalks) chopped Celery
2 tablespoons Chili Powder
1 1/2 tablespoons Ground Cumin
2 teaspoons Granulated Garlic
2 teaspoons Granulated Onion
2 teaspoons crumbled Basil Leaf
1 can (8 oz) Spanish-style Tomato Sauce
1 can (7 oz or 2-4 oz cans) mild Green Chilies, whole or diced
1 can (28 oz) whole peeled tomatoes, chopped (Do NOT drain)
1/2 teaspoon Cayenne Pepper (Optional)
2 teaspoons Salt
Directions:
In a 5-6 quart pot (with a tight fitting lid), bring water, lentils, olive oil, chopped onion, and celery to a boil. Cover and simmer until lentils are a little tender. (About 35 minutes) Add chili powder, cumin, garlic, granulated onion, and basil. Continue simmering until lentils are very tender. (About 20 minutes) Stir occasionally. In a blender, blend tomato sauce and green chilies until smooth. Add to soup along with the chopped un-drained canned tomatoes. Simmer for 15 minutes, stirring often. If desired, add salt and Cayenne pepper. Soup should be medium thickness. Add water if necessary. Adjust seasonings to taste.
Makes 3-4 quarts.
6 1/2 cups Water
2 1/2 cups (1 lb) Dry Lentils
1 1/2 tablespoons Olive Oil
2 1/2 cups (2 medium) chopped Yellow Onions
2 1/2 cups (2-3 large stalks) chopped Celery
2 tablespoons Chili Powder
1 1/2 tablespoons Ground Cumin
2 teaspoons Granulated Garlic
2 teaspoons Granulated Onion
2 teaspoons crumbled Basil Leaf
1 can (8 oz) Spanish-style Tomato Sauce
1 can (7 oz or 2-4 oz cans) mild Green Chilies, whole or diced
1 can (28 oz) whole peeled tomatoes, chopped (Do NOT drain)
1/2 teaspoon Cayenne Pepper (Optional)
2 teaspoons Salt
Directions:
In a 5-6 quart pot (with a tight fitting lid), bring water, lentils, olive oil, chopped onion, and celery to a boil. Cover and simmer until lentils are a little tender. (About 35 minutes) Add chili powder, cumin, garlic, granulated onion, and basil. Continue simmering until lentils are very tender. (About 20 minutes) Stir occasionally. In a blender, blend tomato sauce and green chilies until smooth. Add to soup along with the chopped un-drained canned tomatoes. Simmer for 15 minutes, stirring often. If desired, add salt and Cayenne pepper. Soup should be medium thickness. Add water if necessary. Adjust seasonings to taste.
Makes 3-4 quarts.