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It has literally been raining for 10 days straight here in Watertown, NY. Which has been great for being super productive, but not-so-great for much else. (How long does it take to become Vitamin D deficient? lol) I don’t know about you but when the weather outside is frightful, a hot bowl of soup sounds so delightful!…(Corey is right, Im so corny.) Back when I was living in NYC, I would often make a large pot of soup on Sunday nights and divide it up into mason jars and call it lunch for the week. Homemade soup is a super easy and budget friendly way to meal plan and get all of your food groups nestled into one hot bowl of goodness. I experimented with many different soup recipes, but one of my favorite and most frequented was my cinnamon chipotle lentil vegetable soup; full of veggies, protein, fiber, and LOTS of spice. I am a huge fan of super spicy foods, so I’ll warn you that if you are sensitive to spice, use a bit less of the chipotle chili powder. Chipotle chili powder itself is next level spicy, so a little bit goes a long long way. In order to tame the heat of the chipotle chili, there is also cinnamon in this soup. The cinnamon is not overpowering but rather adds this delicate and faint sweetness to the heat of the chili. 

Spicy Chipotle Lentil Soup (GF, V*)

Ingredients (5 Servings):

– 1 1/4 cup green lentils
– 3 carrots chopped
– 4 stalks of celery chopped
– 1/2 white or yellow onion chopped
– 1 green bell pepper chopped
– 1 tbsp minced garlic
– 1can of fire roasted diced tomatoes (I usually use muir glen organic)
– 1 zucchini chopped
– 4 cups low sodium broth (chicken or *vegetable if want to make it vegan)
– 1 cup water
– 1 tsp chipotle chili powder
– 1 tsp cumin
– 1/4 tsp cinnamon
– 1/4 tsp ground red cayenne pepper
– 2 tbsp olive oil (or other oil of choice)
– 2 tsp sea salt (or more to your taste preference.
– 1 tsp black pepper

Directions:

In a large pot heat 2 tbsp of olive oil and then add the chopped carrot, celery, onion, green bell pepper, and garlic. Add the sea salt and pepper. Stir around and cook the veggies until they start to become tender, about 3-5 minutes. Add can of diced tomatoes and continue to sauté for another 2 or 3 minutes. Add the broth and water and bring them to a boil. Add the lentils and zucchini to the pot, then add the chipotle chili powder, cumin, cayenne pepper, and cinnamon. Stir around and return to a boil. Lower the heat to medium-low and cover pot. Let cook for 20 minutes, or until lentils are cooked to your liking!

Posted in Easy Meals, Recipes, Veg-Friendly

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