Prepare lentils: In a large stock pot place dry lentils, cover the lentils with 4–6 inches
of water. Simmer over medium / high heat for 30 minutes or until lentils are slightly
tender. Cover pot as needed. Drain any excess water off lentils, most if not all will be absorbed.
Slice red onions into .-inch rings. Slice poblano peppers into .-inch rings. Dice
carrots and celery. Mince garlic.
Grill red onions and poblano peppers, char on both sides. Remove from grill and dice
grilled onions and grilled peppers. (Alternatively, you may oven roast onions and poblano peppers.) In a stock pot, Sauté. carrots, celery, and garlic for 4–5 minutes.
Add vegetable broth, cooked lentils, grilled onions, grilled poblano peppers, and all
herbs and spices. Simmer for 25–30 minutes or until lentils become soft and begin to breakdown thickening the liquid.
Remove from heat and chill.