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• Prepare zucchini by removing ends, slicing lengthwise in half and scooping out large seed areas
• Remove plum tomatoes from sauce in can (reserving sauce) and finely dice - set aside
• Prepare remaining ingredients according to instructions above (mince, chop, measure, etc.)
• In a large soup pot, heat about 4 tbl olive oil over medium high heat
• When hot, add onion, celery, carrot and bell pepper
• Add 1 1/2 tsp kosher salt and cook until very softened and beginning to brown
• Add cumin, chili powder, oregano and red pepper flakes and cook stirring for about 1-2 minutes, until very fragrant
• Add tomato paste and garlic and stir coat well, cooking for about 2-3 minutes until the bottom of the pan is deep brown
• Add beer and allow foam to die down, then scrape the bottom of the pan with a wooden spoon until all browned bits have been dissolved into the sauce
• Add hot broth, remaining salt and tomato sauce from can of tomatoes
• Add lentils and chipotle chili - cook over medium for about 20 minutes until lentils are tender
• When lentils are tender, but still have form, taste to adjust seasoning. You may want to add more chili powder or salt to your own taste. This is a moderate heat, but if you like it really hot, you could add some diced jalapeno or serrano chilis.
• Add zucchini and diced plum tomatoes and cook over medium heat until zucchini is tender - about 15-20 minutes
• Serve with garnishes of diced red onion, minced cilantro or parsley, hot sauce...anything you like.
  
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