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.
I do a fair amount of Mexican cooking, so I did take some liberties with this recipe. Don’t hate. Rehydrated 2 anchos, 3 guajillos, 3 dried chipotles & puréed them with the garlic & salt. Used the reserved water & 4 c. chicken stock instead of tap. Started by cooking 9 oz. Mexican chorizo in the pot, and added the onion to that. It dissolves completely into the soup, and that, along with the peppers, added loads of flavor & depth. A new fave.
Brown lentils always taste a little muddy to me. So I will never love them as much as, say, white beans. Given that reality, this is still a very nice lentil soup. I doubled the recipe (because I am a glutton for muddy tasting soups), and added 3 chipotles, extra tomato paste, quite a lot of chicken Better than Bouillon, and served with fluffy pita.
I used two dried chipotles instead of the canned chiles (because I always have them on hand), and got a lovely, smoky heat.
This was great, but as soon as I tasted it, I was craving some acidity. I added somewhere around 2-3 T lime juice (probably closer to 2) and it brightened this dish up perfectly!