On the east coast it may not be soup weather, but here on the west coast a hearty bowl of lentil soup does the trick to warm the soul. It's May and there is still a chill in the air, and damp of course! This soup is on the spicy side.
1 ½ cups lentils
2 cups of water
3-14 ½ ounce cans chicken broth
1 teaspoon chopped garlic
1 medium carrot diced (1/2 cup)
1 ribs of celery trimmed and diced (1/2 cup)
1 small onion about 8 ounces diced (1 cup)
1 teaspoon of ground cumin
1 teaspoon chili powder
½ teaspoon tumeric
¼ teaspoon black pepper or to taste
1 to 2 chipotle peppers chopped + 1 teaspoon of adobo sauce
½ cup tomato paste
1-28 ounce can of pureed fire roasted tomatoes with juice
1 tablespoon chopped cilantro or green onion—optional
1 teaspoons salt
Sort and rinse lentils then place in a 6-quart stockpot. Add the water; stock and garlic then place over high heat. Bring to a boil and turn down to a low simmer, stir then cover. Allow lentils to cook for 20 minutes.
Prepare vegetables as directed then add to lentils along with spices, chopped chipotle pepper, adobo sauce, tomato paste and fire roasted tomatoes. Stir then simmer for 40 minutes, uncovered. Salt, taste and adjust seasonings. Stir cilantro into soup just before serving. Serves 6
*Vegetable stock may be used in place of chicken stock, modify the addition of salt according to stock’s salt content.