This is spicy, and fun to eat: Requires deft spoonwork. A little sour cream, a little tortilla, a bit of cilantro and a lot of good taste. Even better the next day.
1 medium red onion, chopped
1 medium red bell pepper, chopped
3 cloves garlic, minced
3 tablespoons olive oil
1 1/2 cups red lentils
4 1/4 cups water
1 Chipotle pepper, chopped, (or 2 for more heat) and a little sauce from canned Chipolte peppers, ("Embasa", or "Goya" for example). You can freeze the extra peppers in individual snack bags.
One 14 oz.can of diced "fire roasted" tomatoes, undrained
1 teaspoon of cumin seed, 2 teaspoons salt and 1/2 teaspoon fresh pepper (ground together in a mortar and pestle)
Garnish: sour cream/ Greek yogurt mixture, cilantro and toasted tortilla chips
Saute the onion, garlic and bell peppers in the olive oil until the onions are translucent, a few minutes. Add the spices, lentils, tomatoes, chipotle pepper and water, bring to a simmer, and cook at least 45 minutes. You want the lentils to disintegrate.
The soup should be thick, but add a little more water if needed for the right consistency.
When done, garnish with broken tortilla chips, chopped cilantro, and the sour cream/Greek yogurt mix. Sprinkle a little cayenne pepper for color.
Tom David Food Blog: Great vegetarian meals for two hungry people. Every one a winner.
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