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
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Ingredients
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2 tablespoons
extra virgin olive oil or coconut oil
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1
sweet onion chopped
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1
poblano pepper chopped
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2
cloves garlic minced
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1/2
chipotle pepper in adobe sauce minced
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1 teaspoon
smoked paprika
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1 teaspoon
ground cumin
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1/2 teaspoon
ground cinnamon
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1/4 teaspoon
ground clove
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3/4 cup
red lentils rinsed
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14 ounces
diced tomatoes in juice crushed in blender
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3-1/2 cups
vegetable broth
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2 teaspoons
apple cider vinegar
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1-1/2 teaspoons
pure maple syrup
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1 cup
organic corn
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8 ounces
mushrooms sliced
Directions
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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.
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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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