Southwestern Black Lentil Soup

WITH A BROWN RICE AVOCADO SALSA

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Soup months are upon us, and of course Boston took no extra time to jump on board with Fall’s unrepentant cold. Chills greeted us after we stepped off of our plane–being away in Central America over the past week was obviously no shallow contrast. I’m sure the extreme temperature brush was what provoked Eric’s throat cold over the weekend, and when I called him during his lunch break on Monday “a big bowl of Black Bean Soup” was the dinner request, So I set out to cook something so warming it would wipe away the scratches in  his craggy throat and restore clarity to his fogged brain. 

I had just spent the weekend shooting a friends wedding in Angel Fire, New Mexico–beautiful place–and there, I had a good reunion with all the Tex-Mex and Southwestern flavors I grew to love while living in Dallas a few years back.  While I didn’t stay long in the area, the taste for green chile, cilantro, and cumin didn’t leave as easily as I. 

And so the soup became smokey without a second thought, laced with chipotle and green chiles (couldn’t let that one go) and fire roasted tomatoes I brought from the store specifically for the occasion. And while I was there at the store grabbing the final ingredients, my hand reaching for the bag of black beans, I glanced over, saw the black lentils, and realized those were the obvious winner between the two–more protein per serving, less carbs, and no soaking time required. Bingo. It was going to be a Southwestern Black Lentil Soup.  No further discussion!

P.S. I loved adding the brown rice to the avocado salsa, because I usually eat my black bean soups with a nice big serving of brown rice.  But in this instance, combining the rice with the avocado and tomatoes allowed for that same heartiness without taking anything away from the other parts of the meal, It’s a totally optional addition to the salsa though-feel free to omit it altogether if cooked rice is not something you always just have laying around 🙂

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Southwestern Black Lentil Soup
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Warm smokey black lentil soup packed with chiles and fire roasted tomatoes.
Servings
8 people
Cook Time
30 minutes
Servings
8 people
Cook Time
30 minutes
Southwestern Black Lentil Soup
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Warm smokey black lentil soup packed with chiles and fire roasted tomatoes.
Servings
8 people
Cook Time
30 minutes
Servings
8 people
Cook Time
30 minutes
Instructions
Black Lentil Soup
  1. In a large stock pot, heat 1 the olive oil and add the onions and peppers and cook, stirring constantly, until slightly softened, about 3-5 minutes. Add the garlic and cook until fragrant, about 1 more minute. Then add the carrots and stir. Salt and pepper to taste.
  2. Add the rinsed lentils, water, fire roasted tomatoes, and can of green chiles to the pot. Salt and pepper to taste. Cover with a tilted lid and bring to a boil. Reduce the heat to simmer (keeping the lid on titled) and cook for another 20-25 minutes, or until lentils are tender. Stir in the chopped chipotle in adobo peppers, stir and cook for a few more minutes. Adjust seasoning and keep on low heat until ready to serve.
Brown Rice Avocado Salsa
  1. In a bowl combine the cubed avocado, quartered tomatoes, and cooked brown rice (optional) and combine. In a blender or food processor, blend the parsley or cilantro, lemon juice, olive oil, garlic clove, and ginger. Pour over the avocado/tomato/rice mixture, and serve over the soup. Enjoy!
Recipe Notes

Use vegetable broth instead of water for even more flavor!

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