This Spicy Lentil Soup is a warm and comforting hearty soup that’s perfect for chilly Fall days! The chipotle peppers give it a bit of heat and a great smoky flavor.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
Add the onion, celery and carrots, and cook until softened, about 5 minutes.Add the garlic, cumin and oregano, and cook about 30 seconds, until fragrant.
Add the lentils, chipotles, adobo sauce, vegetable broth, water and diced tomatoes. Bring to a boil. Then, reduce the heat to a rapid simmer, partially cover, and cook until lentils are tender, 30-35 minutes.
For a smoother soup, transfer 3 cups of the soup to a blender and puree until the mixture is almost smooth. Pour the mixture back into pot.
Stir in the lime juice and cilantro. Enjoy!
Slow Cooker
Add the onion, celery, carrots, garlic, lentils, cumin, oregano and chipotle peppers and adobo sauce to the slow cooker.
Stir in the vegetable broth, water and diced tomatoes.
Cook on LOW until the lentils are tender, 8-10 hours. Or, on HIGH for 4-5 hours.
For a smoother soup, transfer 3 cups of the soup to a blender and puree until the mixture is almost smooth. Pour the mixture back into the slow cooker.