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1. Pick through lentils and discard any pebbles.
2. Add lentils to strainer and rinse under cold water.
3. Add olive oil to stockpot. Heat over medium heat.
4. Saute chopped onion, diced green pepper, minced garlic and oregano in oil until tender.
5. Stir in water, lentils, crushed tomatoes, and tomato paste.
6. Bring to a boil over high heat, reduce heat to low, cover and simmer for 1 hour.
7. Season with chili powder, salt and pepper.
8. Add additional water to necessary.
9. Simmer 15 minutes.
10. Serve in individual soup bowls and top with cheddar cheese.
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