Spicy Red Lentil Soup

Adapted from Women Heart's All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

1 T olive oil
2 chopped carrots
1 chopped onion
1 chopped red bell pepper
1 rib chopped celery
1 clove chopped garlic
1 c dried red lentils
2 T tomato paste
1/2 tsp cumin
1/4 tsp cayenne
3 c broth
2 c water

Saute carrots, onion, pepper, celery and garlic for 3 min.
Stir in lentils, tomato paste, cumin, cayenne, broth and water; bring to boil. Reduce heat and simmer 30 min until thick.
Remove 1.5 c soup to blender and puree to smooth. Return to pot and stir well.