This delicious Mexican-inspired soup is sure to warm you on a cold winter evening. With flavours of chipotle, lime, and cilantro, this dish is sure to be a hit with your crowd. Feel free to add or remove veggies or beans to this mix!
1 tbsp canola oil
½ cup dry red lentils, well rinsed
½ cup cooked black beans, well rinsed
½ cup dry pot barley
4-8 cups no-salt-added broth
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 tsp dried oregano
1 tsp chili powder
1 tsp chipotle chili powder
Salt and pepper to taste
½ cup fresh cilantro, chopped (optional)
Dollops of crème fresh, sour cream, or plain Greek yogurt (optional)
In a large pot, heat canola oil over medium heat. Add onion, celery, carrot, and cook for about 10 minutes or until soft, stirring occasionally.
Add oregano, both chili powders, a pinch of salt and pepper, and cook for another minute or so.
Add black beans, red lentils, and barley, cook for 30 seconds, then add 4 cups of broth. Let cook about 20 minutes, this will give the lentils and barley enough time to cook and absorb water.
After 20 minutes, if the soup looks too thick like stew, add more both to your desired consistency. Bring to a boil for about 5 minutes before enjoying!
For added delicious, remove from heat and stir in about 1 tbsp of lime juice. Dish out into serving bowls and add fresh chopped cilantro and a dollop of crème fresh, sour cream, or Greek yogurt.