2 hrs 5 mins
1 hr 40 mins
The roasted garlic adds a richness to the smoky heat of the chipotle peppers in this hearty(and yummy!) soup. It improves as the flavors delvelop, so go ahead and make it a day or two ahead! Adapted from Fields of Greens cookbook.
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- 1 cup lentils (about 6 ounces)
- 6 cups cold water
- 1 bay leaf
- 2 fresh sage leaves
- 1 fresh oregano sprig (or marjoram)
- 1 head garlic
- 2 tablespoons olive oil
- 1 lb fresh tomato (or 1 1/2 cups or 12 ounces canned tomatoes with juice)
- 1 red onion, diced (abourt 2 cups)
- 1 teaspoon cumin seed, toasted and ground
- 1/2 teaspoon dried oregano, toasted
- 1 small carrot, diced (about 1/2 cup)
- 1 small red bell pepper, diced (or yellow)
- 1 teaspoon dried ancho chile powder
- 1/2 teaspoon chipotle chile puree (Chipotle Pepper Puree)
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped fresh oregano
- 1To toast cumin (or coriander) seeds, place the whole seeds in a dry small skillet over low heat. Stir and shake until the seeds release their aroma and darken slightly, just a minute or two. Transfer to a bowl if you won't be grinding them right away, they will continue to cook if left in pan. Grind in a spice grinder or mortar and pestle.
- 2Sort and rinse the lentils and put them in a soup pot with the water, bay leaf, sage, and oregano. Bring the water to a boil, reduce the heat, and cook, uncovered, at a gentle boil for 15-20 minutes, until the lentils are tender. Remove the herbs.
- 3While the lentils are cooking, preheat the oven to 350*F. Rub the head of garlic with a little oil, place on a baking sheet, and roast for about 30 minutes, until soft. When the garlic has cooled, slice off the top of the head and squeeze the garlic out of its skin. Puree with the tomatoes in a blender or food processor and set aside.
- 4Heat the remaining oil in a large saucepan. Add the onion, 1/2 teaspoons salt, cumin, and dried oregano; saute over medium heat until the onion is soft, about 7-8 minutes. Add the carrot and peppers and saute until tender, about 5 minutes. Add the ancho chili powder and the chipotle puree, the pureed tomatoes, and 1 teaspoons salt; simmer for 10 minutes.
- 5Combine the lentils and their broth with the vegetables, cover and cook over low heat for 30 minutes. Add salt to taste. For more spice, add more ancho chili powder or chipotle puree to taste. Sprinkle in the fresh cilantro and oregano just before serving.
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Nutritional Facts for Mexican Lentil Soup With Roasted Garlic and Chilies
Serving Size: 1 (2402 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 93.3
- Calories from Fat 34
- Total Fat 3.7 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 21.3 mg
- Total Carbohydrate 12.5 g
- Dietary Fiber 3.6 g
- Sugars 3.3 g
- Protein 3.6 g
The following items or measurements are not included:
fresh sage leaves