Autumn or Red Lentils
Spices to your taste, I like chili, chipotle, cumin, vindaloo, rasam and cayenne.
I prefer Autumn Mix or Red lentils to French lentils because they become softer, almost creamy when you cook them. They also absorb the spices better and are therefore much more flavorful in my opinion.
Depending on how much soup you want to make, add a half, a whole or two vegetable bullion cubes. I like Rapunzel with herbs and sea salt. I usually use one cube for a good medium sized pot of soup for me and my husband.
Boil water and add bouillon cubes and lentils. Use a good amount of lentils to make a hearty soup. If it gets too thick, add more water, or alternatively decide mid meal to make a lentil stew instead. The ingredients will be the same. If you decide to do this, it is delicious to eat with black rice.
Let this boil by itself while you chop the onion and the jalapeno pepper/peppers. I like it very spicy, so I like to cut the jalapenos into “coins” but if you want the jalapeno flavor without eating the pepper, cutting it in half so that you see where it is and can avoid it, works too.
Put the garlic in the garlic press, or chop into pieces.
Add tomato sauce. (You’d think that a foodie like me would make my own, but no, I use organic pasta sauce from a jar).
Let this boil at low to medium heat until the onions, garlic and the jalapenos are soft. Then just before you serve, squeeze a lemon into it. If you only make a small amount, half a lemon should be enough. Lastly add a tablespoon or two of olive oil. The fat changes everything and brings out the flavors amazingly well.