In the 2 quart pot, add the lentils and 4 cups of the water. Bring to a boil, then turn off the heat. Allow the lentils to sit covered for about 20 minutes to absorb water.
While the lentils rest, heat the olive oil in the 6 quart pot. Add the onions, and cook, stirring, for about 2 minutes, until they are soft and glisten, but not brown.
Add the celery and garlic and cook for 5 minutes until soft. Add the tomatoes and cook for 5 minutes.
Add the vegetable stock, 2 cups of the water hot sauce, turmeric, cumin, cayenne pepper, salt, pepper, and chili powder. Cover and bring to a simmer.
Add half the lentils and liquid to the pot. With the immersion (stick) blender or regular blender, puree the remaining lentils and liquid, then pour into the pot. Cook at a simmer for another 15 minutes.