Red Lentil Chili:

This is another recipe from my sister Renee.  It'll be one of my "meatless meals" so I have high hopes that you don't miss meat at all!  I haven't made it yet, but she ADORES it.  I did get my 4 lbs. of red lentils in the mail from Amazon, though, so now I'm all set!  I'll be using the last few of my CSA red bell peppers in it.  Sniff.  Ah, I'll miss my CSA so much this Winter!!

"Red Lentil Chili:

1 large onion, chopped (2 cups)
1/4 c vegetable oil
4 garlic cloves, minced
2 Tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1/8 teaspoon dried red pepper flakes (I use cayenne pepper and add to taste--maybe 1/4 teaspoon.)
5 cups chicken broth
2 cups orange split lentils (don't use another kind of lentil)
28 oz. diced tomatoes, in juice
2 red bell peppers
3 celery stalks, chopped
2 Tablespoons brown sugar (optional)

In a heavy pot, cook the onion in oil for 10 minutes over low heat. Add the garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes; cook, stirring, for 3minutes. Stir in the chicken broth, lentils, and tomatoes; simmer for 40 minutes; add up to 1 cup water if the mixture becomes dry. 

Add the peppers and celery (I ran them through a food processor first) and simmer until lentils are cooked and veggies tender, about 30 more minutes. Stir in the brown sugar toward the end. Or not. If it's a little spicier than you'd prefer, the sugar can help balance it out a bit. But I leave it out more than half the time.

Serve over basmati rice. It’s even better as leftovers!"

Acorn Squash soup with Kale and Bacon:

This is one of my most favorite fall soups!

Source:  http://www.marthastewart.com/326547/acorn-squash-soup-with-kale

Ingredients

• 4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces
• 1 medium onion, finely chopped
• 1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
• 4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
• Coarse salt and ground pepper

Directions

1. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
2. Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.
3. Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.

When I make this soup I usually eat it for lunch 5 days in a row.  

The soup in the pot.  It doesn't LOOK amazing, but it is.