Got this one from my girlfriend; modified a bit.
2 cups dry lentils
2 Tbsp olive oil
1 medium red onion
1 bell pepper
1 small can corn
4 cloves garlic
2 14.5 oz cans fire roasted diced tomatoes
4 cups veggie broth
1/4 tsp tumeric
1/4 tsp cumin
1/4 tsp sage
1 tsp chili powder
1/2 tsp sage
1 handful cilantro
1 tsp habinero relish for heat
STEP 1: In a medium pot, bring the 2 cups of lentils and 4 cups of water to a boil. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.
STEP 2: Cook onions in oil for a few minutes. Add garlic and cook for 30 seconds to release flavor. Add bell pepper and cook a bit
STEP 3: Cook the onions etc until they are soft but not brown. Add the cans of diced tomatoes, vegetable broth, spices, and corn. Continue to cook over medium heat until hot.
STEP 4: At this point, the lentils should have absorbed the water and become soft. Add the lentils and any remaining water to the soup mixture. Stir well and slightly mash using the back of your spoon.
STEP 5: Once the entire mixture is hot, add a handful of chopped cilantro and taste test to
see if you want any more heat, salt or pepper.
STEP 6: Squeeze juice of 1/2 lime in and serve. I serve with greek yogart.