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
What You'll Need
extra virgin olive oil or coconut oil
sweet onion chopped
poblano pepper chopped
cloves garlic minced
chipotle pepper in adobe sauce minced
red lentils rinsed
diced tomatoes in juice crushed in blender
apple cider vinegar
pure maple syrup
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.
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!