Slow Cooker Chipotle Lentil Soup with Avocado

• Vegetarian

• Produce

  • 2 cups Brown lentils
  • 1 California avocado
  • 2 Carrots
  • 2 Celery stalks
  • 1 Chipotle pepper
  • 1/4 cup Flat-leaf parsley
  • 3 Garlic cloves
  • 1 tsp Oregano, ground
  • 1 (14 oz. can Tomatoes, petite
  • 1/2 Yellow onion

• Canned Goods

  • 7 cups Vegetable broth

• Condiments

  • 1 tsp Adobo sauce
  • 2 tsp Lime juice

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

Found on cookincanuck.com

Description

Ingredients

• ½ yellow onion, chopped
• 2 celery stalks, diced
• 2 carrots, chopped
• 3 garlic cloves, minced
• 2 cups brown lentils
• 1½ tsp ground cumin
• 1 tsp ground oregano
• 1 chipotle pepper, seeded & minced
• 7 cups vegetable broth
• 1 (14 oz.) can petite diced tomatoes
• 1 tsp adobo sauce (from chipotle can)
• 1 California avocado, chopped
• 2 tsp lime juice
• ¼ cup minced flat-leaf parsley

Directions

• 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. Add the avocado to the blender and puree until the mixture is almost smooth. Pour the mixture back into the slow cooker. Stir in the lime juice and parsley.
• Serve.

Nutrition