Recipe courtesy of Chris Gilliam
Angry Red Lentil Tortilla Soup
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 769
- Total Fat
- 47
- Saturated Fat
- 13
- Carbohydrates
- 62
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 28
- Cholesterol
- 47
- Sodium
- 1129
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
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
Directions
- 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.