Smoky Lentil Soup

 Chipotle chillies in adobo sauce are AMAZING!  I used to get my supply from a friend with the Mexican Embassy in Nairobi, who has since moved on, but my supply is closely guarded!  Chipotles add a wonderful smoky-spicy element to this lentil soup. Lentils combine well with smoky flavors — that’s why they’re so often cooked with sausage or bacon.

1 tablespoon olive oil

1 small onion, chopped

2 large garlic cloves, minced

2 teaspoons cumin seeds, lightly toasted and ground

1 tablespoon tomato paste

1 1/3 cups brown lentils, rinsed and picked over

6 cups vegetable stock or water

Salt to taste

1 to 2 canned chipotle chillies in adobo, to taste, rinsed, seeded and sliced, plus a teaspoon of the adobo sauce

Croutons or toasted tortilla chips for garnish (optional)

1. Heat the olive oil over medium heat in a large, heavy soup pot. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin and tomato paste. Cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Stir in the lentils and stock/water, add salt to taste (1 to 2 teaspoons) and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are very tender, about 50 minutes. Taste and adjust seasoning.

2. Using a hand blender, coarsely purée the soup, or purée half the soup in batches in a blender.  Stir the blended soup back into the pot, and combine well. Add the chipotles, and heat through. Taste and adjust seasonings. Garnish each serving with croutons or toasted tortilla chips if desired.