Ready in 45 minutes
For a milder flavor, use less Tabasco. Easy, fast great flavor. Recipe doubles and freezes well.
You'll Need: Blender
Bring lentils and 2 cups water to boil on HIGH; turn off heat. Remove half the lentils and liquid; place in food processor or blender and puree, about 1 min.
Melt butter in stockpot on MEDIUM-LOW. Add onions; cook, stirring, about 2 min, until soft but not browned. Add celery and garlic; cook, stirring, 5 min, until soft but not browned. Add tomatoes; cook 5 min.
Add vegetable stock, 2 cups water, and seasonings. Bring to simmer.
Add reserved whole and pureed lentils plus liquid. Cook about 15 min, until lentils are tender.
If not thick enough-
Combine cornstarch and remaining 2 Tbsp water in small bowl. Bring soup to boil; add cornstarch/water mixture. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.
Nutrition Info: Each serving (1 cup) contains 170 calories, 26 g carbohydrate, (6 g fiber), 8 g protein, 4 g fat, (3 g saturated fat), 10 mg cholesterol, and 470 mg