Red lentil tortilla soup

1 1/2 cups Red  Lentils

1/2 Onions 

2 Garlic 

3 Celery diced 

3 Carrot peeled and large dice 

1 Jalapeños (1/2 poblano pepper)

3 potatoes peeled and large diced

1 15 oz can diced Tomato 

1 tsp Tomato paste 

1/4 tsp Cumin 

1/4 tsp Coriander

1/8 tsp Allspice  

2 Bay leaf 

1 tsp Mexican oregano

1 tsp or to taste Veg bouillon

1 TB Hatch green chili powder 

1 TB white miso 

after blended 

1 tomato, diced

1 jalapeno, diced

1/4 onion, diced

Cilantro to taste 

Salt  to taste

 

MAKE 

In a soup pot, add onions, garlic, celery, carrots, and jalapeno then saute for a few minutes. 

Then add the rest of the ingredients and simmer. 

Cooking time, make sure the potatoes and lentils have cooked, and then blend the soup smooth. 

After the soup has been blended, add in the fresh diced tomatoes, jalapeno, onion, and cilantro, time adjust the salt now as well. 

Simmer for a few more minutes then serve or turn off the heat if you're going to eat later to keep the freshness.