• 1 yellow onion (chopped)
• 1 red bell pepper (seeded and chopped)
• 1 yellow bell pepper (seeded and chopped)
• 1 jalapeno (seeds removed if desired and chopped)
• 3 carrots (chopped, about 2 cups)

Prep the vegetables and set aside.

• 1 Tbsp olive oil
• 2 garlic cloves (minced or finely diced, or 1/2 tsp garlic powder)
• 1 Tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 3/4 tsp ground coriander (OPTIONAL)

Add oil to a large pot over medium heat.

Add garlic and spices and sauté one minute.

Add prepped vegetables and cook 10 minutes or until vegetables are tender.

• 2 cups red lentils (uncooked, rinsed and drained)
• 6 cups low-sodium chicken broth (or low-sodium vegetable broth)
• 1 (28 oz) can crushed tomatoes
• 1/2 tsp salt (omit if broth is not low sodium)
• 1/2 tsp cayenne red pepper (or adjust to your level of kick)

Add to the pot and bring to a boil.  Reduce heat and simmer for 20-25 minutes or until lentils are tender.

OPTIONAL:  use an immersion blender (or transfer half of the soup to a food processor) to give the soup a partially creamy consistency, if you prefer.

• 1 Tbsp lemon juice (juice from half a lemon)
• 1/2 cup fresh cilantro (chopped, or fresh parsley, OPTIONAL)

Stir in the lemon juice and top each serving with fresh cilantro if desired.