1red or green bell pepper, choppedcanned diced chilies works too
1medium sizesweet potato, chopped
2cupsred lentils, rinsed
2cupsbrown rice, rinsed
8-10cupsveggie broth or waterI normally do half broth, half water
2cupsfrozen corn
1Tbsp.cumin
1Tbsp.chili powder
1Tbsp.smoked paprika
1Tbsp.onion powder
1Tbsp.garlic powder
1/2Tbsp.dried oregano
salt and pepper to tasteI typically add a few Tbsp. of salt
Instructions
In a soup pan, add onion, celery, carrots, and bell pepper. Cook on medium heat for 3-5 minutes. I do not use any oil, just a little water to keep from sticking.
Add sweet potato, red lentils, brown rice, broth and water, and seasonings. Bring to a boil, then cover and simmer for 40 minutes.
From here, taste the soup and adjust any seasonings to your liking. If the soup is too thick, add more broth. Then, add the frozen corn and shut off the heat.
Serve the soup in a bowl with a corn muffin on top. We like to also slightly drizzle pure maple syrup on top of the muffin, but we're weird like that and love sweet and savory together. ;)