Instructions: In a large soup pot, heat the olive oil over medium heat. Add onion, green and red peppers, carrot, chile pepper, and garlic. Cook until the vegetables soften, about 5 minutes.

Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chile powder, cumin, and crushed red pepper flakes. Bring to a boil. Reduce heat to medium-low, cover and simmer until the lentils are tender, about 45 minutes.

If the chile starts to dry out, add hot water as needed. Season with salt and pepper and serve immediately.

Serves 10.

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