Lentil Soup

Lentil Soup

1 red pepper, finely chopped
1 green, yellow or orange pepper, finely chopped
1/2 red onion, finely chopped
1 cup dry lentils, rinsed
1 tbsp chili powder
1/2 tsp cumin
3 cloves garlic, minced
3 cups chicken stock (or veggie stock)
16 ounce jar salsa

1. Saute onion and peppers with a little bit of olive oil until tender.
2. Add lentils, chili powder, cumin, garlic and chicken stock. Bring to boil then reduce heat and simmer, covered, for 50 minutes.
3. Stir in salsa and simmer for 10 minutes.
4. Add salt and pepper to taste.

Variations: Add 1 small cooked, shredded chicken breast in step #3. Or, add 3 oz cooked ground chorizo sausage in step #3, and serve with diced avocado and fresh cilantro.

Notes: We like to eat it with cheese quesadilla wedges. If you've never had lentils, they're a great source of fiber and protein with no salt, sugar or fat...and actually taste good, too :)

Recipe Origination: Erin Rowley gave me the original Lentil Soup recipe but it has changed a lot to get to this one.