A thick and hearty lentil soup with black beans and chicken in a tomato broth
Course: Main Course, Soup
Keyword: lentil and black bean soup, lentil soup, lentil soup with chicken, tomato lentil soup, tomato lentil soup with chicken
1onion or leek
1Tbspbacon fat or olive oil
900mlchicken broth (900ml)4 cups or 1 carton
540mlcan black beans, rinsed and drained19 oz
796mlcanned diced tomatoes28 oz
2chipotle peppers in adobo sauce, minced
1tspsaltadjust accordingly based on sodium levels of other ingredients
1 ½ - 2cupschopped cooked chicken
¾cupsplit red lentils
½cupwaterif soup seems to thick
1Tbsplemon juicefresh squeezed is best
¼cupchopped fresh cilantro or parsleyhalf in soup, half for garnish
cracked black pepperif desired for garnish
minced green onionif desired for garnish
spoonful of yogurtif desired for garnish
Mince onion or leek, chop celery and carrot. Slowly sauté in large soup pot on low-medium heat in bacon fat or olive oil until very soft and golden.
Add chicken broth, diced tomato, black beans, chipotle peppers and cumin. Bring to a simmer for 30 minutes. Taste and season accordingly with salt.
Rinse and drain lentils. Add to soup along with chopped chicken. Simmer for 10 minutes. Add up to ½ cup water if soup is too thick.
Add lemon juice and chopped herbs. Stir and remove from heat.
Serve hot with any combination of herbs, black pepper, green onion and yogurt for garnish.¼
Chipotle peppers in adobo sauce have a sweet, smoky spicy flavour. The small amount in this recipe will add a mild amount of heat. If serving to those who do not wish to have any heat, you could substitute a pinch of smoked paprika.