Lentil soup with chipotle and poblano slices
Taste this lentil soup, it's full of flavor.
ingredients
1 cup lentils, Verde Valle®
Salt, the necessary
4 "chiles poblanos"
2 tablespoons olive oil
½ onion, finely chopped
2 tomatoes
2 garlic cloves, chopped
2 tablespoons chicken soup powder
6 tablespoon cottage cheese
PREPARATION
CLEAN lentils and soak them in water with salt for 20 minutes. Passed this time cook them until they get soft. MEANWHILE, fry, peel, take out seeds, and chop the “chile poblano” in strips. HEAT oil in a pan, fry the onion until it gets soft. Add the strips and fry for a few minutes. BLEND tomatoes for several minutes with garlic cloves and chicken soup powder; strain over the chile poblano strips. COOK for several minutes until it seasons, add lentils with all of their soup until they start boiling and take flavor. SERVE in bowls and put a cottage cheese spoon on each.
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