Lentil Soup With Chipotles Recipe (2024)

Was great! Great flavor. Added chopped red pepper to the recipe to boost nutritional value and added a can of diced fire roasted tomatoes to the mix. Subtracted 2 cups of water because of the tomatoes. Used the tomatoes to again boost nutritional value. Awesome result.

This is good. Two suggestions: Dump in the whole can of chilis adobo. They aren't *that* spicy. Add extra salt to taste. Delicious with a dollop of full fat greek yogurt over white rice. With rice the lentils make a complete protein. Made Sunday night; been eating for lunch all week. Cheap and easy.

Used green lentils could not find brown. Definitely a keeper.
Depending on heat not sure in the need to rinse and seed chipotles.

Added 2 teaspoons of bacon fat and three drops of hickory smoke. We have to go light on the salt. A generous dollop of yogurt to top it. Amazfing flavor and richness do so few steps. Going on the favorites rotation.

Great! I added two chopped carrots along with the lentils, and 4 cups vegetable stock with 2 more water. Having added the sweetness of the carrots, I didn't rinse or seed my adobos - really nice balance to my taste. This will be a regular in our house.

I do a fair amount of Mexican cooking, so I did take some liberties with this recipe. Don’t hate. Rehydrated 2 anchos, 3 guajillos, 3 dried chipotles & puréed them with the garlic & salt. Used the reserved water & 4 c. chicken stock instead of tap. Started by cooking 9 oz. Mexican chorizo in the pot, and added the onion to that. It dissolves completely into the soup, and that, along with the peppers, added loads of flavor & depth. A new fave.

1 T ground cumin2 L carrots, chopped4 C chicken broth2 C water3 garlic cloves, thinly sliced3 chipotles, chopped1 T adobo sauceCilantro for garnish

Great flavors! I halved the recipe and used a whole chipotle, plus extra sauce... very spicy! Cooled it down and thinned it out a bit with a splash of milk in the blender, and added a squeeze of lime juice to brighten the flavors. Garnished with cubes of Oaxacan cheese and leftover salsa from NYT's Chicken Quesadillas with Avocado-Cucumber Salsa recipe. Served with boiled green beans and a slice of Mark Bittman's No-Knead Bread. Perfect for a chilly night!

Had some leftover creme fraiche, so I spooned a dollop on top. Made a nice contrast with the smoky soup, and livened up the all-brown bowl.

I made this recipe last night and I too had very thin and watery results despite it looking pretty thick while it was cooking. Cooking down didn't help so I added the 1 cup of lentils that remained in the bag and cooked for another 50 mins with the lid on and the result was perfect - just like the picture. The flavor is awesome and the texture is wonderful, you'll just need to tinker with the proportions.

This recipe was so simple to make and there’s so much room for improvisation/customization: after reading the comments here, I added one chopped red bell pepper and a small can of fire-roasted crushed tomatoes (and subtracted some of the water); doubled the amount of chipotles for extra spice and smokiness. To counteract the spice, I served the soup with avocado, a dollop of sour cream and a wedge of lime. Definitely adding it to the rotation.

I had only red lentils in the pantry but used them with addition of thinly sliced carrots, diced celery and one tsp of savory. A definite keeper especially with this hurricane in progress.

Used veggie stock, a mix of onion & scallions (on hand), and more like 3 chipotles and a tbsp+ adobo sauce. Subbed 2 tbsp crushed tomatoes (no paste on hand). Simmered with bay leaf. Only processed between 1/2 & 2/3 of the lentils. Otherwise followed the recipe. Turned out great.

Pretty good, especially topped with cooked butternut squash cubes, creme fraiche, tomato pieces, and cilantro. Used 3-4 chipotles at the start of cooking.

Found this really good but not spectacular. Next time will sauté the onions at the beginning in bacon fat and will use my homemade chicken broth instead of water to add flavor. Served with chopped onions and cilantro garnish.

Used whole can of chilies. Needs something to cut the flavor a bit, like sour cream on top. Served with tortilla chips

Good, would definitely make again, but couldn't really taste the chipotles and felt like it was missing something.

Loved this, took suggestions of adding carrots, diced fire roasted tomatoes and bell pepper, sooo yummy!

Loved this. I feel like it can take some more vegetables before or after blending. I added some chopped cabbage at the end because I had it lying around.

Used 1 tsp ground cumin in place of the 2 tsp cumin seeds

Wonderful recipe, but the 1 hour time estimate is absurd. The soup sits for 50 minutes. I’m supposed to boil the 6 cups of water on medium and then purée the soup in 10 minutes?

I loved this dish! It was great alone, but even better over mashed potatoes, and then over spaghetti. I added 3 chipotle chiles, and it was pretty spicy. I also used already cooked lentils that I had leftover, and cut the cooking time. Following recommendations in the comment section, I added a large can of crushed, fire roasted tomatoes in place of some of the water. The first time I served it as soup with a dollop of sour cream and crushed tortilla chips. Can't wait to make again!

Add this 2023 May with green lentils , don’t need to seed adobes , good

Good and fairly light for a soup. I only added one chili and it was perfect. I also topped it off with some low fat plain Greek yogurt for some tang, toasted pepitas, and a lil lemon zest.

Trader Joe’s currently has steamed lentils in the salad section. Using a package of those, the recipe took about 10 minutes. I also threw in some leftover black beans and some leftover chunks of sweet potato. Ideal for cleaning out the fridge!

This soup was good but average. I’m not sure why it gets 5 stars.

I agree with everyone else, dump the whole can of chilis in adobo. I also added two carrots, a stalk of celery, and four cups of beef broth (subbed for 4 of the cups of water). Served with a dollop of sour cream. Just wow

Guest worthy and especially good for vegans. Flavorful and easy to make. Great with crumbled tortilla chips on top. Will include in my soup rotation.

Made this last night and it was SO good! We used one can of chipotles and all of the adobe sauce. Pretty spicy, but that’s what I enjoy. I will definitely make this again and add in some other veggies, like zucchini and carrots.

If your pot lid is tight fitting, make sure you **partly** cover it instead of fully. Otherwise, you will have a watery soup!