Red Lentil Mango Soup

I ate a red lentil mango soup at a restaurant several years ago and liked it so much that I made my own version.  It's not a sweet soup, but the mango does add a particular tang that complements the vegetables.  Fire-roasted tomatoes (crushed or cubed) contribute to this soup's delicious taste.  Don't hesitate to add the fresh jalapeno pepper even if you don't like spicy food; it's not spicy with just one but adds valuable flavor.  An extra pepper or two give it a nice kick that adds to the flavor if you like spice.  More vegetables like carrots can also be added to this soup - just make sure they are diced on the small side, and add them along with the green pepper. Mangos add a nice twist to a healthy vegetable soup.
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1 tbsp olive oil 2 tsp garlic 1 large onion (about 2.5 cups), diced 4 celery stalks (about 2 cups), diced 1 green pepper, diced 6 cups vegetable stock 1 1/2 cups red lentils, rinsed 1 large can (32 oz) Muir Glen Fire-Roasted tomatoes, crushed or diced 1 cup mango puree 2 mangoes (about 2 cups), diced small 1 jalapeno pepper, diced small (add more to spice it up) salt and pepper to taste


1) Add olive oil to a medium hot pan. Cook garlic in oil for 1 minute. Add diced onion and diced celery; stir over heat for 2 minutes. Add diced green pepper and continue stirring over heat for another 1-2 minutes.
2) Add stock and rinsed red lentils. Simmer over low heat for about 45 minutes or until lentils are tender.
3) Add canned tomatoes, mango puree, and diced hot pepper and simmer for another 10 minutes.
4) Add diced mangoes, and salt and pepper to taste. Heat through and serve, or refrigerate to serve later. This soup can be eaten chilled as well. Enjoy!