Chili Spiced Lentil Soup
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.