Smoky Red Lentil & Poblano Chili Soup

• 2 tablespoons extra virgin olive oil or coconut oil
• 1 sweet onion chopped
• 1 poblano pepper chopped
• 2 cloves garlic minced
• 1/2 chipotle pepper in adobe sauce minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground clove
• 3/4 cup red lentils rinsed
• 14 ounces diced tomatoes in juice crushed in blender
• 3-1/2 cups vegetable broth
• 2 teaspoons apple cider vinegar
• 1-1/2 teaspoons pure maple syrup
• 1 cup organic corn
• 8 ounces mushrooms sliced

1. For the Chili: Combine paprika, cumin, cinnamon, clove in small bowl and set asidernIn a medium pot heat the oil. Add the onion and poblano pepper with 1/2 tsp sea salt and saute for four minutes until tender. Add the garlic, chipotle pepper, paprika, cumin, cinnamon and clove and saute one minute, if pan is too dry add a splash of broth, add the lentils and stir to combine, stir in the tomatoes, add broth, vinegar and syrup, Bring to a boil then simmer covered for 20 minutes until lentils are cooked. Add the corn and mushrooms and keep covered 2 minutes until mushrooms are cooked.
2. Plating: PlatingrnAdd lentil soup to a bowl, top with mashed avocado and cilantro or parsley. Squeeze a little fresh lime juice and the avocado and sprinkle with sea salt! Delish!

extra virgin olive oil, sweet onion, pepper, garlic, pepper, paprika, ground cumin, ground cinnamon, ground clove, red lentils, tomatoes, vegetable broth, apple cider vinegar, maple syrup, corn, mushrooms

Taken from food52.com/recipes/40562-smoky-red-lentil-poblano-chili-soup (may not work)