WITH A BROWN RICE AVOCADO SALSA
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 🙂