serves 12- 1 cup servings

2 Tbsp olive oil

1 cup diced onion (about 1 large)

1 cup diced carrots (about 2 medium)

1 cups diced celery (about 2  medium ribs)

2 clove of garlic, minced

1 tsp chili powder

1/2 tsp cumin

1/2 tsp cayenne pepper

1/2 paprika

1 tsp basil

1/2 tsp salt

1/4 tsp pepper

2 cup lentils

1-28 oz can diced tomatoes

8 cups vegetable stock

1 bay leaf

1. Heat oil in  large pot over medium-high heat. Add onion, carrot, celery, garlic.  Saute until onion is translucent and soft.

2. Add spices, salt and pepper and cook for 15 seconds until you can smell the spices.

3. Add in lentils, tomatoes, vegetable stock, and bay leaf.  Stir well.  Bring the soup to a boil. Once boiling reduce heat to a simmer.  Cook for 20-30 minutes until the lentils are soft.