Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 shallots, diced
• 4 garlic cloves, chopped
• 1 carrot, roughly chopped
• 2 stalks celery, roughly chopped
• 2 cups lentils
• 8 cups chicken stock
• 1 ham hock (optional)
• 2 red bell peppers, roasted and pureed
• 1 jalapeno pepper, roasted and pureed
• 1 pinch curry powder
• 1 teaspoon ground cumin
• 1 tablespoon cayenne pepper (or to taste, can use chile sauce, I would use much less)
• salt & freshly ground black pepper, to taste

Instructions

1. In a large stockpot over high temperature, heat the olive oil until very hot. Add the onion, shallots, and garlic and saute until they begin to give off their aroma, 2-3 minutes. Add the carrots, celery and lentils and mix to coat the lentils with olive oil. Add the stock and optional ham hock and simmer until the lentils are tender, about 20 minutes.

2. Add the pureed red and jalapeno peppers to the soup. Add the curry, cumin, and cayenne. Season with salt and pepper. If you have added the ham hock, remove it and discard or pull the meat from the bone, chop and addit it to the soup. Bring the soup just to a boil and serve immediately.