Wednesday, July 29, 2009

Lentil Tortilla Soup

1 Cup Brown Rice
1 Cup Lentils
1 Cup Pace Salsa (I like Medium)
1 Onion (diced)
1 Red Bell Pepper (diced)
2 cloves minced garlic
1 16 oz. Can of Corn
1 16 oz. Can of Tomato Sauce
1 4.5 oz. Can of Green Chiles
3 Tbsp Vegan Broth Powder
1-2 Tbsp Cumin (I use 2 because I love a lot of this flavor. 1 is usually good though)
1 tsp. sea salt
1 tsp. pepper
3 1/2 Quarts of water

1 Avocado
Juice of 1/2 a lime
Salt to taste

A handful of tortilla or brown rice chips (you can get either of these at costco) The brown rice chips are lighter and probably healthier.

In a large kettle, you pretty much throw all the first list of ingredients in and bring to a boil. Then turn heat to low and let simmer anywhere between 45 to 90 minutes. The longer it simmers, the more flavorful and thick it becomes. In a little bowl, scoop out avocado and mash with a fork. Squeeze the juice of 1/2 a lime and mash in. Salt to taste. Serve soup hot with a dollop of quacamole and a handful of chips. This makes a huge amount that you can then store as leftovers. It's the kind of soup that tastes better the next day, so you'll really enjoy the leftovers.

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