Preparation Time: 10 minutes
Cooking time: 1 hour, 15 minutes
Servings: 6 to 8
Method: Put the onion, garlic, and jalapeños in a large saucepan along with 1 ⁄ 2 cup of water. Cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the lentils, potatoes, 1 ⁄ 4 teaspoon chipotle powder, and 5 1 ⁄ 2 cups more water. Cover and bring the soup to a boil, then reduce the heat and simmer until the lentils are soft, about 1 hour. Stir in the spinach and cook 5 minutes. Add additional chili powder to taste.
Serve hot in bowls, with hot sauce on the side.
Source of Recipe: Mary McDougall, Free 10-day meal plan from www.drmcdougall.com
|1 onion, chopped|
|2 cloves garlic, crushed or minced|
|1-2 jalapeño peppers, seeded and chopped (wear plastic gloves when handling)|
|2 cups green lentils|
|2 cups chopped fingerling potatoes, cut into bite-sized pieces|
|1 ⁄ 4 to 1 ⁄ 2 teaspoon chipotle chili powder|
|2 cups baby spinach leaves or chopped spinach|
|Hot sauce, for serving|