This spicy lentil soup is a healthy, tasty, easy to make recipe that's both wholesome and protein rich. Make it in the crockpot or on top of the stove - both instructions included.
Add all ingredients except the parsley and lime to a slow cooker.
Cook on low for 6 to 8 hours.
Add the lime and parsley.
Serve.
Stove Top
In a heavy bottomed pot, add oil followed by chopped onion.
In medium flame, cook it until it becomes tender by stirring occasionally.
Add garlic, cook it until garlic slightly discolors.
Add finely chopped chipotle and adobo sauce.
Add tomato puree and continue to stir for another minute.
Now add lentil, cubed celery stalks, cubed carrots, salt, and water.
Bring the soup to boil, and simmer.
Cover and cook it for about 40 mins. Do check and stir in between.
Use a wooden ladle to mash the lentils to coarse texture or blend in the blender for a smooth texture.
Add lime juice, chopped fresh parsley.
Transfer it to a serving bowl. Top it with a blob of sour cream(optional) and serve.
Can be served warm or at room temperature along with tortilla chips or strips.
Notes
Storage:Let soup cool to room temperature then pour into an airtight container and refrigerate for up to 4 days.You can freeze it for up to 3 months, too.Tips:This is an easy vegan recipe but these great cooking tips will make it even easier!
You may also use the hand blender to make the spicy lentil soup silky in texture.
To get the soup in coarse texture, use the wooden ladle to mash the lentils.
For garnishing, reserve ¼ cup of cooked lentils.
Garnishing can also be done with chopped fresh cilantro leaves or a blob of sour cream or some tortilla strips.
Vegetable broth can be substituted for water in this recipe.
Using the pressure cooker or Instant pot cuts the cooking time down to 20 minutes.
You may also add other vegetables while cooking the lentils to make it more nutritious.
The leftover can be refrigerated and can be used later.