Make this super simple soup to have on hand for easy weeknight dining on cold winter nights. Omit the chipotle peppers if you don't have them handy. Serve with crusty buttered bread for a complete vegetarian meal.
Spicy Laird Lentil + Vegetable Soup
2 tbsp olive oil
2 cups onions, chopped (about 1 large or 2 medium onions)
2 cups potatoes, peeled and chopped
1 cup carrots, peeled and chopped
3 tsp salt
1/2 cup dry Flourist Laird Lentils
7 cups water
1 398 ML can diced tomatoes
2 chipotle peppers in Adobo sauce
1/4 cup sugar or honey
1 heaping cup green beans, stemmed and chopped into 1-inch pieces
2 tbsp lemon juice
Parmesan
Fresh parsley
Salt and black pepper to taste
Heat the olive oil in a large soup pot over medium-high heat. Add the onion and salt, and cook for 4-5 minutes until starting to sweat. Add the potatoes and carrots and cook for 5 minutes more.
While the vegetables are cooking, combine the tomatoes and chipotle peppers in a blender and blend until smooth. Add the tomato/chipotle mixture to the pot along with the water and lentils. Stir well, and bring to a boil over high heat. Once the pot is boiling, turn the heat to medium-high, and with the lid loosely covering the pot, cook the soup for 35 minutes, or until the lentils are starting to become tender. Add the green beans, sugar or honey, and lemon juice and cook for 15 minutes, or until the beans and lentils are tender.
Serve piping hot with Parmesan, fresh parsley, and salt and black pepper to taste.
