Tex mex lentil & chipotle soup

A blast of authentic Mexican chilli makes this soup a warming, hearty meal

Recipe uploaded by

olive magazine

12 ratings 4

Recipe by olive magazine

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Tested

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian

Cook the onion, carrot, celery and chillies over a gentle heat in a splash of oil until softened. Add the chipotle paste and cumin and cook for a minute. Tip in the lentils, tomatoes and 400ml water. Simmer for 30 minutes or until the veg and lentils are tender. Whiz half the soup in a blender or blend briefly with a stick blender then mix everything together. Season, then serve in bowls with a dollop of soured cream, a splash of Tabasco and a pile of tortilla chips on the side.

Chipotle paste

Chipotle paste is a great storecupboard ingredient that adds a hot and smoky kick to chillies and soups. Find it with the Mexican ingredients in supermarkets - Discovery does a good one.

PER SERVING

267 kcalories, protein 13.6g, carbohydrate 40.3g, fat 6.8 g, saturated fat 0.9g, fibre 6.8g, salt 0.46 g

Recipe from olive magazine, March 2011.

Latest comments and suggestions

Skyebird

01 March 2011

Skyebird rated and commented on this recipe

This is a delicious soup but seriously needs salt!! I think an inexperienced cook might make this sticking to the recipe and be disappointed. A pinch of sugar and a generous seasoning with salt reall brings out the flavor.

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Andie

03 March 2011

Andie rated and commented on this recipe

Loved this! I used veg stock instead of water and added an extra teaspoon of chipotle paste. Very nice indeed!

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Caroline

05 March 2011

Caroline commented on this recipe

I didn't have chipotle paste so I added a packet of fajita mix. It seems to ahve done the job ;-)

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mollymango

11 March 2011

mollymango rated and commented on this recipe

I really loved this soup! Very flavoursome! I used fajita mix as my local supermarket doesn't supply chipotle paste, but it worked a treat. The only issue was that I'd use one chilly instead of two, as I found it slightly to hot for my liking. Will use again :)

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anna_lk236

18 March 2011

anna_lk236 rated and commented on this recipe

This one's a keeper! The chipotle paste makes all the difference, if you can find it. The first time I made it I used tomato paste as my local Sainsbury's didn't have the chipotle paste, but I managed to find it at Waitrose (Discovery) and made the soup a second time. Definitely use stock (I used veg stock cubes) instead of water and I recommend a full litre as otherwise the soup is very thick because of the lentils.

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anna_lk236

18 March 2011

anna_lk236 commented on this recipe

I also added 2 cloves chopped garlic!

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Beth

09 April 2011

Beth rated and commented on this recipe

Very nice. I also added some garlic.

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RachaelRees

18 April 2011

RachaelRees commented on this recipe

Haven't tried this recipe but picture looks like baked beans in a mug with a side of Doritos!

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foodlover26

24 May 2011

foodlover26 rated and commented on this recipe

Made this, didnt have chipotle paste so used tomato paste and some chilli flakes, also didnt have celery so left that out, would recommend only using one chilli as it was very spicy, also added a clove of garlic salt and black pepper

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foodlover26

24 May 2011

foodlover26 commented on this recipe

Made this, didnt have chipotle paste so used tomato paste and some chilli flakes, also didnt have celery so left that out, would recommend only using one chilli as it was very spicy, also added a clove of garlic salt and black pepper

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cookingmama

07 June 2011

cookingmama rated and commented on this recipe

Not quite spicy enough for me although I just served it with more tabasco ! I used chicken stock, garlic, salt, black pepper and a pinch of sugar too which really brought the flavours out. I would also recommend using much more water than it suggests or else it ends up like a puree rather than a soup. Definitely one to cook again though.

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Ciaobella13

14 September 2011

Ciaobella13 rated and commented on this recipe

Really tasty, had to double the ingredients for 4 of us but ended up very thick so then had to loosen with hot water. I baked my tortilla chips with melted cheese and roasted seeds (my own mix of pumpkin, soya beans, sunflower and sesame) and plonked on in the top to serve as decoration. Rave reviews from teenagers and 69 year old Auntie who was recovering from a broken foot.

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Charlotte

07 December 2011

Charlotte rated and commented on this recipe

I used a tin of whole cherry tomatoes, added a tin of kidney beans and ate this as a stew with cheesey tortillas on the side. It was very well received!

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Debra

06 January 2012

Debra rated this recipe

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kurkovpenguin

20 January 2012

kurkovpenguin rated and commented on this recipe

Not bad everyday soup for lunch, but nothing special. I used half fat soured cream for a healthier alternative.

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JulesTheNorweegie

06 August 2012

JulesTheNorweegie rated and commented on this recipe

I tried to make this yesterday, but found it needed a lot of spices to really get a good kick to it. Having it for my lunch today though, yum!

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