Mexican Jumping Bean (Legume, really) Soup

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.)