Okay, so I took the day off to get some things done around the house.  I planted my flower pots and around the mailbox, organized my kitchen cabinets, did major grocery and farmer’s market shopping and some heavy duty cooking for dinner.  Did I mention I threw together this soup in the midst of this?  This is so easy and delicious — wow anyone.

Mexican Lentil Soup (with Jim's fave, purple tulips, in the background)

Mexican Lentil Soup

  • 4 cups water
  • 2 chicken bullion cubes
  • 2 chipotle seasoning cubes
  • 1 bay leaf
  • ½ cup brown lentils
  • 1 bay leaf
  • 1 teaspoon coriander
  • 1 teaspoon thyme
  • ½ tablespoon cumin
  • salt and pepper to taste
  • ½ onion, diced
  • 1 carrot, diced
  • 1 purple potato, cubes
  • 2 tablespoons chopped cilantro
  • 1 avocado, sliced
  • ½ cup shredded cheese, your fave (I used pizza cheese, b/c that’s what I ha in the fridge)

 Add water through potatoes to pot, bring to a boil and simmer on low for about an hour TOTAL time.  Garnish each bowl with cilantro, avocado and cheese.  Enjoy.

(Warning: the chipotle bouillon packs a little heat.  Subtract it, or add more water to taste.)

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