This is one hearty soup! As it cooks up, it gets thicker, so if you prefer a thinner soup, stir in some extra water or broth right before serving. This soup also has an identity crisis. Is it chili? Is it stew? Is it vegetable soup? It’s hard to answer that question. Maybe it’s all three? But regardless of how one categorizes it, it is very, very good!
As a variation, stir in some soy curls with the kale towards the end of cooking. Or add some grains, and serve it over some cooked spelt berries, brown rice or quinoa.
Chipotle Sweet Potato Red Lentil Soup
2 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, coarsely chopped
1 tsp ground cumin
1 tsp ground coriander
1-2 chipotle peppers in adobo sauce, finely chopped
2 celery stalks, chopped
½ green pepper, chopped
½ red pepper, chopped
1 cup sweet potato, peeled and cubed
3 Tbsp tomato paste
3 cups water
2 cups broth (fake chicken or vegetable)
1 cup dried red lentils
½ cup frozen sweet corn
1 cup lacinato kale, stems removed and torn
½ cup fresh cilantro, chopped
Juice of 1 lime
1. In a large, heavy pot or dutch oven over low heat, add olive oil, onion, garlic, and salt. Sauté for ~7 minutes, then add cumin, coriander, bay leaves, and the chopped up chipotle pepper. Sauté for another 2 minutes.
2. Add the celery, green pepper, red pepper, and sweet potatoes to the pot. Sauté over medium heat for ~5 minutes.
3. Add the tomato paste, water, broth, and dried red lentils. Bring to boil, and allow it to boil for 10 minutes.
4. Add sweet corn and kale, and simmer for 3 more minutes. Add lime and cilantro, and then, taste and adjust seasonings, if needed. Serve.