Best 3 Lentil Soup With Chipotles Recipes

**Lentil Soup with Chipotles: A Spicy, Smoky, and Satisfying Meal**

Our lentil soup is a hearty, flavorful dish that packs a punch with its smoky chipotle peppers and a blend of aromatic spices. In this article, we'll share three variations of this delicious soup: a classic lentil soup, a vegan lentil soup, and a spicy lentil soup. Each variation offers a unique flavor profile, catering to different taste preferences and dietary restrictions. The classic lentil soup is a comforting and traditional version, while the vegan lentil soup is perfect for those following a plant-based diet, and the spicy lentil soup will satisfy those who crave a bit of heat. All three variations are easy to make and can be tailored to your liking, making them a versatile and enjoyable meal for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST LENTIL SOUP

The Best Lentil Soup image

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Steps:

Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

LENTIL SOUP

Lentil Soup image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Yield 6

Number Of Ingredients 15

Ingredients

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g

SPICY LENTIL AND SWEET POTATO STEW WITH CHIPOTLES

Spicy Lentil and Sweet Potato Stew With Chipotles image

The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they're they are packed in. The combination, with the savory lentils, is a winner.

Provided by Martha Rose Shulman

Categories dinner, one pot, main course

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
Salt to taste
2 teaspoons cumin seeds, lightly toasted and ground
2 medium carrots, diced
1 1/2 cups brown or green lentils, rinsed
6 cups water
2 medium-size sweet potatoes (aka yams, with dark orange flesh, 1 to 1 1/4 pounds), peeled and cut in large dice
1 to 2 chipotles in adobo, seeded and chopped (to taste)
2 tablespoons tomato paste
1 bay leaf
1/4 cup chopped fresh cilantro or parsley (to taste)
Lime wedges for serving

Steps:

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until it softens, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds, and add the ground cumin seeds and carrots. Stir together for a minute, then add the lentils, water, sweet potatoes, chipotles, tomato paste, salt to taste and the bay leaf. Bring to a boil, reduce the heat, cover and simmer 40 to 45 minutes, until the lentils and sweet potatoes are tender and the broth fragrant. Taste and adjust seasoning. Stir in the cilantro or parsley, simmer for another minute, and serve, passing lime wedges so diners can season their lentils with a squeeze of lime juice if desired.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 2 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 614 milligrams, Sugar 3 grams

Tips:

Use a variety of lentils. This will give your soup a more complex flavor and texture. Lentils are high in protein, fiber and iron. Try using a blend of brown, green and red lentils to make lentil soup with different colors and textures.
Add vegetables to your soup. This will make it more nutritious and flavorful. Vegetables also add color, vitamins and minerals to the soup. For lentil soup, commonly used vegetables include onion, carrot, celery, garlic cloves, bell pepper, kale, spinach and tomatoes.
Use chicken or vegetable broth. This will give your soup a richer flavor. If you don't have any broth on hand, you can use water instead. But broth will definitely make your soup more flavorful.
Add spices and herbs to your soup. This will give it a unique flavor. Common spices and herbs used in lentil soup include cumin, coriander, paprika, thyme, rosemary and bay leaves. You can also add a pinch of cayenne pepper if you like spicy soup.
Don't overcook the lentils. Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor. Lentils usually take about 20-25 minutes to cook, depending on the type of lentils you use.
Serve your soup with crusty bread or crackers. This will help to soak up the delicious broth. You can also add a dollop of sour cream or yogurt to each bowl of soup.

Conclusion:

Lentil soup is a delicious, healthy and budget-friendly meal that can be enjoyed by people of all ages. It is a great way to use up leftover lentils and vegetables, and it can be easily customized to your own taste. Whether you like your soup spicy, mild, thick or thin, there is a lentil soup recipe out there for you. So next time you're looking for a quick and easy meal, give lentil soup a try. You won't be disappointed!