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2 tablespoons olive oil 1 onion, chopped 1 green bell pepper, seeded and cut into 1/2-inch pieces 1 red bell pepper, seeded and cut into 1/2-inch pieces 1 carrot, chopped 1 fresh hot green chile pepper (such as jalapeņo), seeded and finely chopped, or 1/4 cup drained canned chopped green chiles 2 cloves garlic, finely chopped 1 pound dried lentils, rinsed 1/3 cup tomato paste 1 fifteen-ounce can red kidney beans, drained and rinsed 1 fifteen-ounce can pinto beans, drained and rinsed 1 twenty-eight-ounce can stewed tomatoes 1/3 cup chile powder 4 teaspoons ground cumin 1/4 teaspoon crushed hot-red-pepper flakes 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground pepper |
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In a large soup pot, heat the olive oil over medium heat. Add onion, green and red peppers, carrot, chile pepper, and garlic. Cook until the vegetables soften, about 5 minutes.
Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chile powder, cumin, and crushed red pepper flakes. Bring to a boil. Reduce heat to medium-low, cover and simmer until the lentils are tender, about 45 minutes. If the chile starts to dry out, add hot water as needed.
Season with salt and pepper and serve immediately.
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