Spicy Lentil Soup

This is an adaptation of the lentil soup at my favorite Greek restaurant. You don't have to make it spicy, so feel free to modify it. You really can't substitute the red lentils though. If you can't find them at your supermarket, look for an Indian or Middle Eastern specialty store. They look red, but turn yellowish when cooked. Similar soups can be found in Turkey and other regions of the Middle East.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 2  teaspoons  vegetable oil
• 2  cups red lentils, picked over and rinsed
• 1  serrano chili, seeds removed, minced
• 1  onion, finely diced
• 1 (10 ounce) can rotel
• 3  garlic cloves, minced
• 1⁄4 teaspoon turmeric
• 1⁄4 cup cilantro, chopped
• 1⁄2 teaspoon dried oregano
• 2  teaspoons salt
• 1  tablespoon chicken bouillon or 1  tablespoon  vegetable bouillon
• 7  cups water

Directions

1. Heat the vegetable oil in a medium stock pot or dutch oven on medium-high until shimmering. Add the diced onion and minced serrano chili and cook until starting to brown, about 5 to 7 minutes.
2. Add the garlic and stir until fragrant, about 30 seconds.
3. Add the water, lentils, Rotel, salt, chicken bullion, salt, and turmeric.
4. Reduce heat to low and simmer for 30 minutes.
5. Taste the broth and adjust with salt and chicken bullion to taste.
6. Simmer for an additional 15 minutes.
7. For a smoother consistency, use an immersion blender and process for about 15 second.
8. Garnish with cilantro and serve.