1 cups red lentils
4 cups + 2 Tbsp water, divided
2 Tbsp butter
1/2 cup onion, diced small
1/4 cup (about 1 stalk) celery, diced small
2 Tbsp garlic, chopped
1 medium (about 1/2 lb) tomato, cored and diced medium (1 cup)
2 cups vegetable broth
1 Tbsp Tabasco Sauce
1/8 tsp turmeric
1/8 tsp cumin
1/8 tsp cayenne pepper
1 tsp sea salt
1/2 tsp black pepper
1/8 tsp chili powder
2 Tbsp corn starch
1/4 cup finely diced green bell pepper
Bring lentils and 2 cups water to boil on HIGH heat; turn off heat. Remove half lentils and liquid; place in food processor or blender and puree, about 1 min.
Melt butter in soup pot. Add onions and sweat(soften without browning)2 min. Add celery and garlic; sweat 5 more min. Add tomatoes; cook 5 min.
Add vegetable broth, 2 cups water and seasonings. Bring to simmer.
Add reserved whole and pureed lentils plus liquid, and cook until lentils are tender, about 15 min.
Combine cornstarch and 2 Tbsp water to make a slurry. Bring soup to boil; add slurry and stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season with salt.