Angry Red Lentil Tortilla Soup

Total Time:
35 min
15 min
20 min

2 servings

  • 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
Campsite Instructions:
  • 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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