Lentil Soup With Chipotles
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon canola oil
- 1small onion or ½ medium, chopped
- 2large garlic cloves, minced
- 2teaspoons cumin seeds, lightly toasted and ground
- 1tablespoon tomato paste
- 1⅓cups brown lentils, rinsed and picked over
- 6cups water
- Salt to taste
- 1 to 2canned chipotles in adobo, to taste, rinsed, seeded and sliced, plus a teaspoon of the adobo sauce
- Croutons or toasted tortilla chips for garnish optional
Nutritional analysis per serving (6 servings)
187 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 11 grams protein; 736 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the canola oil over medium heat in a large, heavy soup pot. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin and tomato paste. Cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Stir in the lentils and water, add salt to taste (1 to 2 teaspoons) and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are very tender, about 50 minutes. Taste and adjust seasoning.
- Step 2
Using a hand blender, coarsely purée the soup, or purée half the soup in batches in a blender. (Make sure to remove the stopper from the blender lid and hold a towel tightly down over the top to avoid hot splashes.) Stir the blended soup back into the pot, and combine well. Add the chipotles, and heat through. Taste and adjust seasonings. Garnish each serving with croutons or toasted tortilla chips if desired.
- Advance preparation:The soup will keep for three to four days in the refrigerator. It will taste spicier over time.
Private Notes
Comments
Was great! Great flavor. Added chopped red pepper to the recipe to boost nutritional value and added a can of diced fire roasted tomatoes to the mix. Subtracted 2 cups of water because of the tomatoes. Used the tomatoes to again boost nutritional value. Awesome result.
This is good. Two suggestions: Dump in the whole can of chilis adobo. They aren't *that* spicy. Add extra salt to taste. Delicious with a dollop of full fat greek yogurt over white rice. With rice the lentils make a complete protein. Made Sunday night; been eating for lunch all week. Cheap and easy.
Used green lentils could not find brown. Definitely a keeper.
Depending on heat not sure in the need to rinse and seed chipotles.
At the suggestion of others, I added a can of tomatoes and sauteed a red pepper with the onions. Added the chipotles before blending. Needs a big dollop of yogurt mixed with cilantro to make it perfect.
First time, followed recipe and liked it. Next time, used olive oil and blended one unrinsed chipotle with the other ingredients instead of adding after blending. Served additional chipotles at the table for those who like it spicier. Loved this version even more. Drizzled with cream in the bowls to modify spiciness the third time I made it, as it was spicier than expected. Keep in mind that chiles vary in spiciness, so start with the smaller amount.
Followed closely first time and liked it. Second time used olive oil and added an unrinsed chipotle with adobo when blending. Served with more chipotles on the side for those who like it spicier. Be aware that chipotles can vary greatly in spiciness.
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