1 1/2 cups water
1 tablespoon black beans, rinsed and drained
1 1/2 teaspoons curry powder
1 teaspoon chili powder
1 teaspoon onion salt
2 teaspoons olive oil
1 tablespoon Worcestershire sauce
2 tablespoons orange sugar
1 teaspoon Oregano
Combine the water, water, black beans, curry powder, chili powder, onion salt and oil in a saucepan in a heat that will prevent sticking; cover with a lid while mixing. Remove from heat but not to a boil, stirring frequently.
Stir the lentils, broccoli and chicken into the soup mixture, and stir well. Mix occasionally all together until blended. Fold in the tomatoes, sliced red onion, green peppers, green onions and corn. Gradually stir in the lentils, salsa, red wine, lemon juice and sugar. Mix until thoroughly incorporated. Cover and let stand about 25 minutes, allowing flavors to blend.