Spicy, super filling, and "nutty" tasting. I know "nutty" sounds a bit weird, but we loved the flavor and texture - so did my 9 month old! This is a great recipe for meatless Monday or any day that you want to serve plain old lentils in a new, delicious way. Enjoy!
1 1/4 cups red lentils
1 small onion, diced
1-14.5 oz can of diced tomatoes
1 Tbsp ground cumin
1/2 Tbsp chipotle pepper powder OR 1 chipotle pepper in adobo, finely minced
2 tsp agave nectar (or honey)
1 1/4 cup chicken stock (homemade preferred)
3/4 cup water
1/2 tsp fresh black pepper
3/4 cup coconut milk (regular, not low-fat OR use yogurt, low-fat is fine)
1/4 cup chopped cilantro
salt to taste
hot cooked brown rice for serving, optional
Add the lentils, onion, tomato, cumin, chipotle powder and agave nectar to the slow cooker. Pour in water and stock. Stir everything together. Cover and cook on HIGH for 3-4 hours or LOW 8-9. Turn the slow cooker off.
Carefully, with an immersion blender, purée the soup until it is as smooth as you like it. If you like it a bit chunky I recommend setting aside a small portion before pureeing so that some chunkiness is left (stir it back in once you are done with the immersion blender . Stir in the coconut milk and salt to taste. Serve over rice and topped with fresh cilantro.