Prepare lentils: Place dry lentils in a large stockpot, and then cover the lentils with 4-6"

water. Simmer over medium-high heat for 30 minutes or until lentils are slightly tender.

Cover pot as needed. Drain any excess water off lentils; most if not all will be absorbed.

Slice red onions into ?" rings. Slice poblano peppers into ?" rings. Dice carrots and

celery. Mince garlic.

Grill red onions and poblano peppers, char on both sides. Remove from grill and dice

grilled onions and grilled peppers. (Alternatively, you may oven roast onions and poblano

peppers.)

In a stock pot, heat oil over medium heat. saute carrots, celery, and garlic for 4-5

minutes.

Add vegetable broth, cooked lentils, grilled onions, grilled poblano peppers, and all herbs

and spices. Simmer for 25-30 minutes or until lentils become soft and begin to

breakdown thickening the liquid.

Remove from heat and chill.