Simple Spicy Soup
It's midterm blizzard season in Chicago, which means it can be hard to find the time to nap in the Reg, let alone have a healthy meal. By taking just an hour one night a week to make a pot of this hearty, low calorie, low sodium soup, you can be eating well all week long. Mix and match with what you-- or your local grocery store-- have in stock. Try adding corn, bell pepper, zucchini, or shredded chicken for the carnivores. If you're feeling sniffly, this spicy soup will give you that kick in the sinuses you need. Slurp it up and enjoy that nice warm soup belly.
- 1 red onion, chopped
- 2 large carrots, chopped
- 2 stalks of celery, chopped
- 1 cup of baby broccoli, chopped
- 1 cup of lentils
- 2 cups of mushrooms (we used baby bella), chopped
- 2 tomatoes, chopped
- 2 avocados, chopped
- 28 ounces of vegetable broth
- 4 cups of water
- 2 limes
- 2 tablespoons of paprika
- 1 tablespoon of cumin and oregano
- 3/4 tablespoon of cayenne for the spicy lovers, 1/2 a tablespoon for mild
- 1 large pinch of cilantro
1. In a large pot, heat red onion on medium, stirring occasionally, until translucent, about 6 minutes.
2. Add paprika and cook for about 1 minute.
3. Add carrots, celery, and broccoli, mix with onions for about 1 minute.
4. Add broth, water, lentils, and mushrooms and bring to a boil.
5. Once the broth is boiling, add cumin, oregano, cayenne, and the juice of 1.5 limes.
6. Reduce to a simmer and cook until lentils are tender, about 30 minutes.
7. Add tomato and avocado, cook and mix for about 2 minutes.
8. Ladle into bowls/Tupperware and serve with a pinch of cilantro and some lime juice, to taste.
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