Mexican Red Lentil Stew with Lime and Cilantro

Ingredients

• 1 cup dry red lentils
• 2 cups water
• 1 T olive oil
• 1 onion, finely chopped
• 1 cup finely chopped celery
• 1 T minced garlic
• 1/4 tsp. ground turmeric
• 1 tsp. ground cumin
• 1 tsp. chile powder
• 1 can roasted tomatoes
• 2 cups vegetable broth
• 1 tsp. green Tabasco sauce
• Salt and fresh ground black pepper to taste
• 1/4 cup fresh squeezed lime juice
• 1/2 – 1 cup chopped fresh cilantro
• Optional: cut limes and sour cream or vegan sour cream substitute for serving the soup

Directions

1. Place the red lentils in a small saucepan, rinsing and draining them first if they need it, then pour in 2 cups water. Bring the water to a boil, remove the pan from the heat, cover it, and leave the lentils to soak in the hot water for 30 minutes.
2. As the lentils sit, finely chop the onion and celery, and mince the garlic. Jarred minced garlic works here too, if that is what you have.
3. Warm the olive oil in a heavy soup pot. Add the onion and celery, and cook them for 3-4 minutes, until they are just beginning to soften.
4. Stir in the garlic and cook for a few more minutes.
5. Add the ground turmeric, ground cumin, and chile powder. Stir everything together and let the spices cook for 1-2 minutes.
6. Pour in the diced roasted tomatoes, vegetable broth, and hot sauce.
7. Once the lentils have soaked for 30 minutes, add them to the soup. Simmer for 15-30 minutes, until the lentils are softened to your liking. About 25 minutes will give them a nice tender texture.
8. While the soup simmers, wash and dry the cilantro, then finely chop 1/2 – 1 cup. Squeeze the limes until you have 1/4 cup fresh lime juice.
9. When the lentils are as soft as you want them, stir in the chopped cilantro and lime juice. Cook the soup for 5 minutes more.
10. Serve the soup hot, with extra cut limes for squeezing over each bowl.
11. Add sour cream or a vegan substitute on top, if you like.