One-Pot Wonders

Smoky Red Lentil & Poblano Chili Soup

January 28, 2016
0 Ratings
Photo by Fogwood and Fig
  • Serves 3
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

What You'll Need
  • 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!

See what other Food52ers are saying.

  • John Kwiatkowski
    John Kwiatkowski
  • Fogwood and Fig
    Fogwood and Fig

2 Reviews

John K. April 13, 2016
This was SO good. I had to sub agave for the maple syrup and added a bit of beer, and it was incredible. Thanks!
Fogwood A. April 14, 2016
Hi John! so glad you enjoyed this. It's one of my favorite!!