Chipotle Red Lentil Soup

Ingredients

5 medium yellow onion, diced

3 medium carrots, coarsely chopped

3 celery stalks, coarsely chopped

8 cups vegetable broth

1 cup dried red lentils

¼ cup uncooked tricolor quinoa

1 (14.5-ounce) can diced tomatoes

½ teaspoon ground cumin

1 (7-ounce) can chipotle peppers in adobo sauce 

Salt and ground black pepper

Directions

In a large stockpot with a lid, cook the onion over medium-low heat, stirring occasionally, until translucent and lightly browned, 5 to 7 minutes. Add the carrots and celery and increase the heat to medium. 

Cover the pot with the lid and cook for 3 to 5 minutes, until the vegetables are just beginning to soften. Stir well.

Add the broth, lentils, quinoa, tomatoes, and cumin and stir well. Measure 3 tablespoons of the adobo sauce from the can of chipotles into the soup and stir well. Cover the pot and cook for 20 minutes, stirring every 5 to 7 minutes. 

Reduce the heat to low and simmer, stirring occasionally, for 10 to 15 minutes more, then remove from the heat.

Nutritional Info

8 servings in this recipe

Serving size: 1 cup

Calories: 210 kcal

Fat: 4 g

Cholesterol: 0 mg

Sodium: 500 mg

Carbohydrates: 40 g

Protein: 9 g

Potassium: 600 mg