Chili Spiced Lentil Soup

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This started off using Epicurious's recipe for French Lentil Soup to get the right proportions. The combination of poblano peppers, carrots, tomatoes and lentils make this a very colorful soup.


  • 3 tbs extra–virgin olive oil
  • 1 large onion, diced
  • 2 poblano peppers, diced
  • 4 large carrots, diced
  • 1 small serrano chili, minced
  • 2 garlic cloves, minced
  • 2 tbs chili powder
  • 1 tsp salt
  • 4 cups or more vegetable broth
  • 1 1/4 cups lentils
  • 1 can fire roasted diced tomatoes
  • 1 tbs tomato paste


Heat oil in heavy large saucepan over medium–high heat. Add onions, poblano peppers and carrots; saute until vegetables begin to brown, about 15 minutes. Add garlic, serrano chili, chili powder, and salt; saute for another minute. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.

Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt and pepper. Ladle soup into bowls.