I had a good portion of a rotisserie chicken set aside to make this soup but I am always SO HUNGRY (due to near constant feeding of my large baby boy) and sometimes I just need something to eat IMMEDIATELY. Long story short, I ate all the chicken and needed a new protein.
Red lentils are a little smaller than green or brown lentils, and they cook super fast. AND they have 25 g of protein in a cup! That's amazing, not to mention the 12 g of fiber. They also thicken the soup and make it even creamier. TRY THIS! It's easy and delicious and you can put tortilla chips on top.
3 tablespoons olive oil
1 large sweet onion, diced
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1 (14-ounce) can fire-roasted diced tomatoes
4 cups vegetable stock
2 corn tortillas, torn
1 cup shredded monterey jack cheese
1 cup shredded sharp cheddar cheese
3 ears of corn, kernels removed from the cob and roasted
1 cup red lentils
Heat a large pot over medium-low heat and add the olive oil. Add in onion, garlic, cumin, paprika, salt and pepper. Heat for about 5 to 6 minutes. Add in the diced tomatoes, vegetable stock, lentils, and tortilla pieces. Bring the mixture to a boil, then reduce to a simmer and cover. Simmer for 5 minutes.
Blend using an immersion blender, or pour into blender or food processor and puree in batches. Pour the soup back into the pot and heat over low heat. Mix in cheese. Cook on low until the soup is heated through. Top with tortilla chips, roasted corn, and MORE CHEESE!
Recipe adapted from a How Sweet It Is.