Lentil, Tomato and Roasted Pepper Soup

Ingredients

• 1 yellow onion, coarsley chopped
• 2 cups dried lentils
• 1 12-ounce can of roasted red peppers
• 1 14.5-ounce can tomato sauce
• 32 fluid ounces vegetable stock
• 4 tablespoons crushed garlic
• 1 tablespoon thyme
• 4 tablespoons parsley
• 3 cups celery, chopped
• 1/4 cup olive oil
• 1 tablespoon salt
• 2 14.5-ounce cans whole tomatoes, chopped
• 1 fresh habenero pepper, minced