Spicy Lentil Soup

• 2 teaspoons vegetable oil
• 2 cups red lentils, picked over and rinsed
• 1 serrano chili, seeds removed, minced
• 1 onion, finely diced
• 1 (10 ounce) can rotel
• 3 garlic cloves, minced
• 1/4 teaspoon turmeric
• 1/4 cup cilantro, chopped
• 1/2 teaspoon dried oregano
• 2 teaspoons salt
• 1 tablespoon chicken bouillon or 1 tablespoon vegetable bouillon
• 7 cups water

1. Heat the vegetable oil in a medium stock pot or dutch oven on medium-high until shimmering. Add the diced onion and minced serrano chili and cook until starting to brown, about 5 to 7 minutes.
2. Add the garlic and stir until fragrant, about 30 seconds.
3. Add the water, lentils, Rotel, salt, chicken bullion, salt, and turmeric.
4. Reduce heat to low and simmer for 30 minutes.
5. Taste the broth and adjust with salt and chicken bullion to taste.
6. Simmer for an additional 15 minutes.
7. For a smoother consistency, use an immersion blender and process for about 15 second.
8. Garnish with cilantro and serve.

vegetable oil, red lentils, serrano chili, onion, garlic, turmeric, cilantro, oregano, salt, chicken bouillon, water

Taken from www.food.com/recipe/spicy-lentil-soup-510949 (may not work)