| 1. |
In a stock pot, heat oil over medium heat. |
| 2. |
Sauté chopped onion and habanero peppers until onion is soft (about 5 minutes). |
| 3. |
Add minced garlic and sauté until fragrant (about 1 minute). |
| 4. |
Add 8 cups of water, spices, and tomato paste. Bring to a boil. Spice measurements are approximate, so adjust to taste. |
| 5. |
Add lentils, reduce heat and simmer 45 minutes or until lentils are soft. |
| 6. |
Serve garnished with fresh cilantro, scallions, kefir, sour cream or cheese. |
| 7. |
Note: pictured with fresh cilantro, kefir and marble rye toast - not included in calorie total. |
