I came up with this soup purely by experimentation. It was a crowd pleaser and super easy to make. I had a guest coming over and I had to work with ingredients I had in the house.
Cook 1 cup of dried lentils in a sauce pan. (I usually add 2 cups at first and then add more water as needed. It generally takes around 25-30 minutes to cook the lentils. Let nearly all of the water dry out.
In the meantime....saute the following in a soup pot until the veggies are soft and start to caramelize:
1/2 sweet onion - chopped
1 red bell pepper - chopped
1 jalepeno pepper (remove seeds) - chopped
2 heaping tablespoons of crushed garlic
a few good shakes of coarse ground pepper
a couple of good shakes of seasoning salt
a few good shakes of red pepper flakes
a few good shakes of extra virgin olive oil
In a food processor add the following and blend until creamy:
the cooked lentils
the sauteed mixture
2 cups of water
three shakes of cumin
1 good size pinch of turmeric
3 or 4 good size pinches of curry masala
2 teaspoons of vegan chicken bouillon powder
a couple of dashes of tamari
a few more shakes of coarse ground pepper
Pour the blended mixture into the soup pot and simmer for 10 minutes.
Serve in a bowl with slices of avocado on top. Makes 4 good-size bowls.