Spicy Lentil Soup (From Passionate Homemaking)

Thanks to my SIL Autumn for sharing this recipe! We tried it last night and it is delicious! If you use split peas, it must be cooked all day, or else blend the full contents in the blender to break down harder peas. That has worked for me. I increased the cumin and salt to my taste. This makes enough for 3-4 meals in our house. Nice for the freezer!

• Ready In: 32 hrs
• Serves: 11
• Yields: 11 cup

Ingredients

• 1  tablespoon coconut oil
• 2  cups  chopped onions
• 2  carrots
• 2  celery
• 1  teaspoon ground cumin
• 1  teaspoon chili powder
• 1  teaspoon  ground red pepper (optional)
• 1⁄4 teaspoon ground pepper
• 2  garlic cloves, minced
• 3 1⁄3 cups water
• 2 1⁄3 cups dried lentils
• 1⁄3 cup cilantro
• 42  ounces chicken broth
• 1 (28 ounce) can diced tomatoes, undrained
•  sour cream

Directions

1. Preparation: Soak lentils overnight in water. Drain and rinse lentils. Heat oil in a large pot oven over medium-high heat. Add the vegetables; saute for 3 minutes. Add the cumin, chili powder, red pepper, salt, black pepper, and garlic; saute for 1 minute. Add water, lentils, cilantro, broth, and diced tomatoes; bring to a boil. Reduce heat; simmer 1 hour. (I found it took more like two hours for my peas, so definitely start earlier than I did to make sure they are completed in time for dinner!).
2. Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with 1 tablespoon sour cream and a cilantro sprig, if desired.