Red Lentil Soup

So much nutrition and flavor in one bowl of yummy soup. It's perfect when served with a baked potato. The recipe serves a little army of 6-8 people. Tip: to chop onions, celery, and red peppers, use a food processor and chop them very finely.

You'll need:

• 2 cups red lentils
• 7 cups water
• 1 1/2 tbsp dried parsley
• 1 1/2 tbsp dried oregano
• 2 tsp smoked paprika (smoked paprika is different from regular)
• 1/2 tsp chipotle powder
• 1/4 tsp red pepper flakes
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 6-8 cloves garlic, minced
• 6 celery stalks, finely chopped
• 2 large red bell peppers, finely chopped
• 3 large tomatoes, chopped (you don't need to seed them)
• 1 6-oz can tomato paste
• 4 tbsp apple cider vinegar
• salt to taste
• chopped green onions for garnish

1. Bring water to a boil in large sauce pan. Add lentils. Turn heat down to mid high. Simmer for 8 minutes. Add parsley, oregano, smoked paprika, chipotle powder, and red pepper flakes. Boil until lentils are cooked, about 2-3 more minutes.

2. While lentils are cooking, heat olive oil in large skillet. Add chopped onions and garlic. Saute for 3 minutes. Add celery and red bell peppers. Saute until vegetables are tender, about 5 more minutes. Stir in chopped tomatoes and tomato paste. Heat through. Mix everything well and saute for 4 minutes. Remove from heat.

4. Add vegetable mixture to lentils. Stir in apple cider vinegar. Season to taste. Heat through. Remove from heat. Serve garnishes with green onions!