Smoky Red Lentil & Poblano Chili Soup

By • January 28, 2016 2 Comments

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Author Notes: A comforting smoky, thick and slightly spicy soup topped with fresh avocado, and herbs. Recipe comes together quickly for a delicious meal on it's own.Fogwood and Fig


Serves 3

  • 2 tablespoons extra virgin olive oil or coconut oil
  • 1 sweet onion chopped
  • 1 poblano pepper chopped
  • 2 cloves garlic minced
  • 1/2 chipotle pepper in adobe sauce minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 3/4 cup red lentils rinsed
  • 14 ounces diced tomatoes in juice crushed in blender
  • 3-1/2 cups vegetable broth
  • 2 teaspoons apple cider vinegar
  • 1-1/2 teaspoons pure maple syrup
  • 1 cup organic corn
  • 8 ounces mushrooms sliced
  1. For the Chili: Combine paprika, cumin, cinnamon, clove in small bowl and set aside In a medium pot heat the oil. Add the onion and poblano pepper with ½ tsp sea salt and sauté for four minutes until tender. Add the garlic, chipotle pepper, paprika, cumin, cinnamon and clove and sauté one minute, if pan is too dry add a splash of broth, add the lentils and stir to combine, stir in the tomatoes, add broth, vinegar and syrup, Bring to a boil then simmer covered for 20 minutes until lentils are cooked. Add the corn and mushrooms and keep covered 2 minutes until mushrooms are cooked.
  2. Plating: Plating Add lentil soup to a bowl, top with mashed avocado and cilantro or parsley. Squeeze a little fresh lime juice and the avocado and sprinkle with sea salt! Delish!

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