I’m from the Southwest, and even though I haven’t lived there for seven years, the tastes and flavors are in my blood. Take lentil soup for example. It’s pretty standard, right? The trinity of onions, celery and carrots, some minced garlic, chicken (or vegetable) broth, and some pureed tomatoes?
How about with some fennel seed, herbs de provence, tarragon, and cumin? Still with me? Well, what if I told you that adding a few diced chipotle peppers in adobo sauce would just really, as Emeril would say, “Kick it up a notch,” make you smack your lips, and ask for seconds?
Enter my Southwest version of Lentil Soup with Adobo. It’s about 15 minutes of prep, 45 minutes of simmering, and then hours of satisfaction. Enjoy!
Southwest Lentil Soup with Adobo
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 celery ribs, diced
- 1 carrot, peeled and diced
- 3 garlic cloves, minced
- 2 chipotle chiles in adobo, minced
- 2 tablespoons adobo
- Salt and pepper, to taste
- 1 teaspoon fennel seeds
- 1 teaspoon herbs de provence
- 1 tablespoon cumin
- 1 16 oz can pureed tomatoes
- 6 cups chicken or vegetable broth (or water, or a mixture of the two)
- 1 bag dried lentils
- Parsley, for garnish (optional)
- Heat olive oil in large soup pot (I used Le Creuset)
- Add onion, celery, carrot to pot; season with salt and pepper. Cook 7 minutes or until softened
- Add minced garlic; stir into mixture for 2 minutes
- Add minced chipotle chiles; stir into mixture to infuse spices
- Add lentils to pot; toast briefly
- Add chicken broth, tomatoes, spices, adobo sauce; add additional salt and pepper to taste
- Simmer soup for 45 minutes or until lentils have softened. Add additional liquid if desired; season to taste.
- Garnish with parsley and serve. This soup also freezes well if you are not feeding an army for supper.