Valentine's Lentil LOVE Chowder!

So I started to make a soup, but just like love, it just kept gettin' thicker and thicker, takin' on a life of its own, fillin' my whole house with its healthy self of aroma, and satisfaction.  I used a lot of colorful, mostly red ingredients, but nothin' out of the ordinary, except for all of the pleasure I took in makin' it to tastin' it.  You can say whatever Grace you like, but my favorite one for this one, is just to put your hands over your bowl, wiggle your fingers and say: Yummy, Yummy, and Yummy!

     And as I was tasting it, just to make sure I got it right, the sun came out to remind my that my feelings about Spring are right in tune with Mother Earth, who gave us this beautiful day, today, on Valentine's Day.
 

Ingredients:


12-16 oz. of Lentils of your choice, I used brown ones because that's what I happen to have
1 Red Onion, diced
3 Carrots, peeled and diced
3 Celery Stalks, diced
2 Red Potatoes, peeled and diced
1 Red Bell Pepper, diced
1 Broccoli Crown, stalks sliced, flowers chopped
1 Can Whole Tomatoes, in puree, diced (because this has better flavor than buying them diced already)
1 Qt. Vegetable Broth, or stock
1/2 Lime, zest and juice
1/2 Lemon, zest and juice
~1/2 Bulb Garlic, chopped
~2 T Grated Ginger
1-2 T Coconut Oil, or Olive Oil
1-2 T Butter (optional)
1 c Red Wine (optional)
Water as needed

Seasonings:  

1/2 t (each) Chipotle Chili Powder, Chili powder, Paprika
1 t (each) Cinnamon powder, Coriander powder, Curry powder, Mustard Powder
1 t (each) Dill Weed, Basil, Thyme, Tarragon
1 T Parsley, dried or fresh
2 Bay Leaves

Method:

   Heat your soup pot up on a medium heat, add coconut oil, let it melt.
   Mix the seasonings together, except for the bay leaves, and add a pinch or two to the pot whenever you add an ingredient.
   When oil is hot, add the red onion, saute for a few minutes, then add carrots, saute for a few minutes, add celery, saute for a few minutes (perhaps you see the pattern emerging here!), add the potatoes, saute....
   If you're using wine, add it to the broth, and start ladling that mixture in, one ladle at a time while veggies continue to cook.
   Add bay leaves, garlic, and red pepper. Add the tomatoes and citrus. Continue ladling the broth, and if you run out, just use hot water.
   Add lentils, ginger and any seasonings you may have left. Make sure there is enough liquid to cover the chowder.  If you want more of a soup than a chowder, add more liquid.
   Simmer for about 40-60 minutes, then add the broccoli, and butter, if you're using it, simmer five more minutes, cover and turn it off. (The butter will keep the chowder from having too much film on the top.)
   Let it finish cooking without any further assistance. And, if you can, wait for another 30-40 minutes before you eat it.
   If you like intense flavor in your love, this dish can stand on its own. But if you're a little shy today, it is also delish served over rice, noodles, or polenta.
   If ya gotta have meat, I suggest turkey sausage, put in right before the bell pepper.

Bon Appetite Mon Amis, Mon Amours!