Give me chili! I love it! The varieties are endless and this red lentil version is wonderful and a bit lighter on our tummy than black bean or pinto, though I’ll never turn my nose up to those lovely legumes. I served this chili the other evening, for dinner with friends, along with sweet spicy cornbread – quite perfect and comforting for a cold winter evening.
Notes: Poblano peppers are hit or miss. They can be really hot or not at all. After chopping the poblano pepper taste for heat, this will determine if you need to add red pepper flakes or cayenne. My pepper was hot, so no additional heat was needed.
The soup thickens quite a bit as the lentils cook, don’t worry if it looks soupy in beginning, it definitely won’t be when done.
Adding the clove and chipotle pepper adds nice depth and wouldn’t leave out.
- 2 tbsp extra virgin olive oil or coconut oil
- One sweet onion chopped
- 1 poblano pepper chopped
- 2 cloves garlic minced
- ½ chipotle pepper in adobe sauce minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground clove
- ¾ cup red lentils rinsed under running water
- 14 oz diced tomatoes in juice – crush them in a blender
- 4 cups veggie broth
- 2 tsp apple cider vinegar
- 1-1/2 tsp maple syrup
- 1 cup corn
- 8 oz mushrooms sliced
- 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!