Last night I did not have time or the energy to post this great soup I made. I totally winged it, and it worked. OK, that's not entirely true. I looked up several recipes, and based on those I decided to wing it because:
- I did not have all the ingredients
- I did not have time to go and get the extra ingredients
- Necessity is the motherhood of invention, or something like that...
Anyway, it turned out really well!
Mexican Lentil Soup
2 Tbsp Garlic Grapeseed Oil from Wildtree
1 cup onion, diced
1 green pepper, diced
3 carrots, peeled and diced (about a cup)
1 pound lentils, rinsed (and sorted for weird bits)
1/2 cup medium salsa
2 quarts veggie or chicken broth
1 Tbsp Wildtree Taco Seasoning
1 heaping tsp Rancher Steak Rub
For more heat, add more taco seasoning and 2-3 crushed garlic cloves.
Heat the oil in a big pot. When it starts to shimmer, add the onion, pepper and carrots. Cook for about 6-7 minutes until the onions are translucent and the peppers and carrots have softened.
Add in the other ingredients and stir. Bring it to a gentle boil. Turn down the temperature to a simmer, put the lid on, and cook for about 35 minutes.
If you are lucky enough to have an immersion blender, use it to make a nice smooth soup. A few chunks are OK.
If you aren't lucky enough to have one, use your regular blender and just make a lot more dishes dirty (which is what I had to do).
Once it's all finished, I suggest serving it with quesadillas, avocado, tortilla chips and/or some sour cream. Really, garnishing is up to you. You could also add some nice chopped cilantro, but we didn't have any (remember #1 up there?).