- 2 (6-inch) flour tortillas
- 4 tablespoons olive oil
- 1/4 cup minced onion
- 1/4 cup minced carrot
- 1 clove minced garlic
- 1/2 habanero pepper, minced
- 1/2 cup red lentils
- 2 cups water
- Kosher salt and freshly ground black pepper
- 2 tablespoons dry chives, for garnish
- 6 tablespoons grated Manchego cheese, for garnish
- 2 lime wedges, for garnish
Leave tortillas out a few days at room temperature, or on the trail, to allow them to dry out and become crispy.
Place cooking vessel on camp stove over medium to medium-high heat. Add olive oil. Add onion, carrot, garlic, and habanero, cook until onions are caramelized. Add red lentils and toast for about 30 seconds.
Add the water and cover the pot with a lid or camp plate. (I never bring a lid for a camp stove, a plate works great and then it's nice and hot to put your food on and saves weight.)
Simmer the soup until lentils are tender, about 15 minutes, stirring occasionally to keep the lentils from sticking.
Mash the soup with a fork or wooden spoon against the sides of the pot, breaking up some of the lentils to thicken the soup. Season with salt and pepper.
Rip up the tortillas and place in the bottom of 2 serving bowls or cups. Ladle soup over the tortillas and garnish with chives, cheese and lime wedges.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.