SERVES 10PREP 10mCOOK 1h
1tablespoon

olive oil

1large

carrot, peeled and diced small

1medium

onion, diced

3stalks

celery, diced small

3cloves

garlic, minced

1tablespoon

ground cumin

1teaspoon

dried oregano

1teaspoon

salt

1teaspoon

black pepper, freshly ground

2

chipotles in adobo, minced plus 2T adobo sauce from can

3cups

lentils

1large

russet potato, peeled and diced small

115oz

canned diced tomatoes, not drained

10cups

vegetable stock

3tablespoons

cilantro, minced

2

limes, quartered

  1. In a large soup pot over medium-high heat, add olive oil to sauté carrot, onion, celery, and garlic for ~6 mins.

  2. Stir in spices (ground cumin, dried oregano, salt, and black pepper). Reduce heat to simmer covered until lentils are cooked through but still intact (~45 mins).

  3. Serve hot with a lime wedge.