Red Lentil Salsa Soup
1¼ cups dried red lentils, rinsed
4 cups water
½ packed cup diced red bell pepper (from ½ large pepper, seeded)
1¼ cups smooth/pureed red salsa (with your preferred heat level)
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon Spanish smoked paprika (pimenton; sweet or hot)
¼ teaspoon freshly ground black pepper
¾ cup frozen sweet corn
2 tablespoons fresh lime juice, plus lime wedges for garnish
¼ cup chopped fresh cilantro leaves and tender stems, plus more for garnish
Flesh of 1 ripe avocado, sliced
Combine the lentils, water, bell pepper, salsa, chili powder, oregano, smoked paprika and black pepper in a large pot over high heat. Bring to a boil, then reduce the heat to medium-low, partially cover and cook until the lentils are barely tender, 10 to 15 minutes.
Stir in the corn; cook until heated through, 1 to 2 minutes. Taste and add salt, as needed. (Depending on the salsa you used, you might not need salt.) Stir in the lime juice and ¼ cup chopped cilantro.
Divide among individual bowls and top with sliced avocado and cilantro. Serve hot, with lime wedges.
Serves 4 to 6 (makes 6 cups)
Nutrition: Per serving (based on 6): 220 calories, 12 g protein, 34 g carbohydrates, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 220 mg sodium, 9 g dietary fiber, 4 g sugar
Adapted from "The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less," by Brandi Doming (Oxmoor House, 2018).