1chipotle pepperseeded and minced; add additional peppers for extra spice
7cupsvegetable broth
1 1/2tspcumin
1tsporeganodried
salt and pepperto taste
3tspadobo saucefrom chipotles in adobo sauce
1/4cupcilantrominced
2tbsplime juice
Optional Toppings:
sour cream
avocado
cilantro
Instructions
In a slow cooker, combine the onion, celery, carrots, garlic, lentils, cumin, oregano and chipotle peppers.
Stir in the vegetable broth, diced tomatoes and adobo sauce.
Cook on LOW until the lentils are tender, 8 to 10 hours. Transfer 3 cups of the soup to a blender and let cool for about 15 minutes. Pour the mixture back into the slow cooker. Stir in the lime juice and parsley.