Sopa picante de lentejas

Ingredientes

• 1 Tablespoon olive oil (if making on the stove)
• 2 cups lentils (red, brown or green, rinsed)
• 2 stalks celery (chopped)
• 2 carrots (peeled and chopped)
• 1/2 yellow onion (diced)
• 3 cloves garlic (minced)
• 1 14.5 ounce can petite diced tomatoes
• 1-2 chipotle peppers (seeded & minced, plus 3 teaspoons adobo sauce from the can)
• 1 quart vegetable broth (or chicken stock or bone broth)
• 3 1/2 cups water
• 1 Tablespoon cumin
• 2 teaspoons dried oregano
• Salt and pepper (to taste)
• 1/4 cup minced cilantro
• 2 Tablespoons lime juice
• Avocado
• Sour Cream
• Cilantro

Preparación

1. 1

   --- Stove Top ---

2. 2

   Heat the 1 Tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat.

3. 3

   Add the 1/2 yellow onion, 2 stalks celery and 2 carrots, and cook until softened, about 5 minutes.Add the 3 cloves garlic , 1 Tablespoon cumin and 2 teaspoons dried oregano, and cook about 30 seconds, until fragrant.

4. 4

   Add the 2 cups lentils, 1-2 chipotle peppers, adobo sauce, 1 quart vegetable broth, water and 1 14.5 ounce can petite diced tomatoes. Bring to a boil. Then, reduce the heat to a rapid simmer, partially cover, and cook until lentils are tender, 30-35 minutes.

5. 5

   For a smoother soup, transfer 3 cups of the soup to a blender and puree until the mixture is almost smooth. Pour the mixture back into pot.

6. 6

   Stir in the 2 Tablespoons lime juice and 1/4 cup minced cilantro. Enjoy!

7. 7

   --- Slow Cooker ---

8. 8

   Add the onion, celery, carrots, garlic, lentils, cumin, oregano and chipotle peppers and adobo sauce to the slow cooker.

9. 9

   Stir in the vegetable broth, water and diced tomatoes.

10. 10

    Cook on LOW until the lentils are tender, 8-10 hours. Or, on HIGH for 4-5 hours.

11. 11

    For a smoother soup, transfer 3 cups of the soup to a blender and puree until the mixture is almost smooth. Pour the mixture back into the slow cooker.

12. 12

    Stir in the lime juice and cilantro. Enjoy!