Serves: 4
I love how tasty and versatile this meal is. My stepdaughter has it not to spicy and adds some avocado on top. While for me, I make mine spicy with some of the toppings at the table (listed below) and eat it as a true soup. My husband prefers adding cheese, avocado and dipping in some corn chips! There are so many great ways to dress this meal up or down, we all leave the table full and loving our versions.
Needs
Lentils:
1 cup green lentils
dash of salt
2 cups water
Broth needs:
2 cups vegetable broth (low sodium)
1 can diced tomatoes (14.5oz)
1 can chipotle peppers in adobe sauce - you’ll only use 3 tbsp of the sauce but can chop up the peppers and leave for the table.
1 tbsp arrow root starch
1 tbsp ground coriander
1 tbsp ground cumin
¼ cup chipotle sauce – this comes in a can and doesn’t have any peppers included.
half of a medium onion
3-4 celery stalks with leaves – the leaves give tons of flavor to the broth so if your able to get a bundle with them on go for it!
half of an 8 oz baby mushroom pack – If you’re a mushroom lover feel free to add the full 8 ounces.
1 red bell pepper
2-3 large leaves of chard
Toppings:
avocado
vegan cheddar cheese
nutritional yeast
parsley
chipotle peppers
corn chips
Getting Started
Cook your lentils first, either with a rice cooker or on the stove. I like to cook them in the rice cooker. Place in the water with a dash of salt and let cook until ready.
Once your lentils are cooked, drain any excess water and toss your lentils into a medium size pot. Add in your diced tomatoes, vegetable broth, and 3 tbsp of the chipotle with adobe sauce (the can with chipotle peppers added). I like to dice the chipotle peppers up and leave them on the table for the option to make the dish spicy. However, if you want spicy for all eating this, then go ahead and chop up two of the peppers and toss into your broth.
Then add half of your red pepper and half of your celery. Be sure to add in all the celery leaves at this point so that it has time to provide flavor. Set aside the other half of these two vegetables, we will be adding them in later. This helps keep a little crunch and fresh vegetables in the soup. Toss in your mushrooms and onion, cover your pot and cook for 10 minutes.
After 10 minutes, add in your arrow root starch by sprinkling it in and mixing right away. This prevents clumping and will help thicken your broth. If you want a runner broth, then don’t worry about adding this step.
Next, put in your coriander, cumin, and chipotle sauce (can with only sauce, no peppers), place on simmer and cook for 15 minutes covered. Be sure to stir occasionally.
When your 15 minutes is done, go ahead and add in the remainder of your pepper and celery. Also chop up your chard, toss in and stir. Turn off your heat and let sit uncovered for 5 minutes to let the vegetables warm and it’s ready to serve!
Feel free to use any or all of the toppings listed above, or even add in your own! My husband ended up eating all the leftovers of this for lunch, he couldn’t get enough. Normally leftovers seem “boring” to him but with this meal you can really eat it one way for dinner and another for lunch!
If you love the way this recipe turned out for you, post a story and tag @carrotlifeandlove. Excited to see your recreations!
Love & Carrots,
- B
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