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Angry Red Lentil Tortilla Soup




Source of Recipe


the web


List of Ingredients




2 6-inch flour tortillas

4 tablespoons olive oil

1/4 cup onion, minced

1/4 cup carrot, minced

1 clove garlic, minced

1/2 habanero pepper, minced

1/2 cup red lentils

2 cups water

2 tablespoons dried chives

6 tablespoons Manchego cheese, grated

2 lime wedges

salt and black pepper to taste



Recipe



Ahead of time, leave the tortillas out for a few days at room temperature or on trail to allow them to dry out and become crispy.


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At camp: Heat pot over medium to medium-high heat. Add olive oil and sauté onion, carrot, garlic and pepper until it begins to caramelize in the pan.

Add lentils and toast for about 30 seconds. Add water and cover pot with lid or camp plate. Cook soup for 15 minutes, stirring three times to keep lentils from sticking. Mash soup with fork or spoon to improve consistency, and add salt and pepper to taste.

Rip tortillas into pieces and place in bottom of serving bowl or cup. Pour soup over tortillas and garnish with chives, cheese and wedge of lime.

Serves 2.