Lentil Chipotle Soup
Cuisine: American
Author: Epicurus.com Kitchens
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
  • 2 onions, chopped
  • 1 carrot, peeled and grated
  • 1 stalk celery, finely chopped
  • 2 green chilies, finely chopped
  • olive oil
  • 2 teaspoons chipotle paste
  • 1/2 teaspoon ground cumin
  • 3 ounces red or yellow lentils
  • 14 ounce can chopped tomatoes
  • sour cream, to serve
  • Tabasco sauce, to serve
  • tortilla chips, to serve
  1. Cook the onion, carrot, celery and chilies over a gentle heat in a splash of oil until softened. Add the chipotle paste and cumin and cook for a minute.
  2. Tip in the lentils, tomatoes and 1 2/3 Cups water. Simmer for 30 minutes or until the vegetables and lentils are tender. Whiz half the soup in a blender or blend briefly with a stick blender then mix everything together.
  3. Season, then serve in bowls with a dollop of soured cream, a splash of Tabasco and a pile of tortilla chips on the side.
Calories: 267 Fat: 6.8 g Fiber: 6.8 g Protein: 13.6 g
Chipotle paste is a great store shelf ingredient that adds a hot and smoky kick to chilies and soups. Find it with the Mexican ingredients in supermarkets.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/lentil-chipotle-soup-2/605/