• Step 1

  Bring lentils and 2 cups water to boil on HIGH; turn off heat. Remove half the lentils and liquid; place in food processor or blender and puree, about 1 min. Set aside.

• Step 2

  Add oil to stockpot on MED-LOW. Add onions; cook, stirring, about 2 min, until soft but not browned. Add celery and garlic; cook, stirring, 5 min, until soft but not browned. Add tomato; cook 5 min.

• Step 3

  Add stock, 2 cups water, Tabasco, turmeric, cumin, cayenne pepper, salt, pepper, and chili powder. Bring to simmer.

• Step 4

  Add reserved whole and pureed lentils plus liquid. Cook about 15 min, until lentils are tender.

• Step 5

  Combine cornstarch and remaining 2 Tbsp water in small bowl. Bring soup to boil; add cornstarch-water mixture. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season with salt.

• For milder flavor, use less Tabasco. • Not only does this soup freeze well, it is also a perfect sauce for tilapia.

Note: When servings & ingredients are modified, nutrition & directions may vary.