14 ounces dry lentils, rinsed
4 stalks celery, chopped
1 white onion, chopped
3 cloves garlic, chopped
32 ounces low sodium vegetable broth
2 cups water
1 zucchini, sliced and quartered
1 anaheim pepper, chopped
1 head boy choy, trimmed and separated
1 tablespoon smoked paprika
1 teaspoon habanero salt (or 1 teaspoon regular salt + 1/4 teaspoon cayenne pepper)
1 teaspoon black pepper
olive oil