Sunday, 5 August 2012

Tex-Mex Lentil & Chipotle Soup

The days of Summer rain has ceased to come as a surprise to me. And so today, I thought I would make a warming soup of one kind or the other. Looking through my notes, this one caught my attention, and here you have it!

Tex-Mex Lentil & Chipotle Soup
(Serves 3, 160 calories each - soup only)

(Note, picture was taken before I remembered to use the stick blender!)

2 onions, chopped
1 carrot, peeled and grated
1 stalk celery, finely chopped
2 green chillies, finely chopped
1 tbsp olive oil
2 tsp chipotle paste
1/2 tsp cumin
75g red lentils
400g chopped tomatoes

To serve:
Sour cream, Tabasco sauce and tortilla chips

- Pour the oil into a medium pot, and soften the onion, carrot, celery and chilli. This should take about 5-10 minutes.

- Add the chipotle paste and cumin. Cook for a minute before tipping in the lentils, tomatoes and a can-full of water (400ml). Simmer for 30 minutes, until the lentils have softened. Season to taste.

-Whizz the soup with a stick blender until it has got a smooth and rich texture.

- Season and serve with a dollop of sour cream, a splash of Tabasco and tortilla chips on the side - sorted!

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