Heather here. This recipe is a favorite of ours for fall and winter. We got it from my friend Mandy. It comes from the recipe book Extending the Table which I should probably own. It's super easy to make!
Spicy Lentil Pot Serves 4-6
Chop in Large Chunks:
1 Green Pepper
2-3 Tomatoes or 1 8 oz. can of tomato sauce
Put vegetables into a large soup pot and add:
5-8 cloves of peeled garlic (left whole)
1 and 1/2 cups red lentils (rinsed and drained)
4-5 cups of water
1 chicken boullion cube
Cover, bring to a boil. Turn down heat and let it simmer for 20-30 minutes without stirring.
Skim foam from lentils as desired. Cool slightly then puree.
Return to pot and add:
2 teaspoons cumin
1 teaspoon salt
1/4 to 1 teaspoon ground red pepper (or to taste)
Simmer 10 minutes, stirring occasionally.
Optional: in separate pan fry 1/2 cup of chopped onion in 1 T. of oil until toasty brown. Float onions on top of soup. Serve with wedges of lemon to bring out flavor.
Notes: I don't add the onions, but the lemon can be nice. Also, I have made it without the boullion and it's still been great.