Red lentil mexican soup with lime

Serves 4–6

Directions:

- Rinse the red lentils under cold water. Once rinsed add lentils to a small pot and cover with water
- Cover pot and bring to a boil. Boil lentils for a minute, then remove from heat and drain. Set aside

- Dice onion, garlic, celery stalks, and orange pepper
- In a large pot, heat oil over medium heat
- Add onion, garlic, celery, and orange pepper to pot and saute until vegetables soften
- Add chili powder, chipotle, 1 tsp of salt, and diced tomatoes. Stir thoroughly
- Add lentils and vegetable stock.
- Stir everything well, cover and let simmer for 20 minutes on medium-low heat
- Add the juice of 2 limes, the cilantro, and a splash of your favourite hot sauce to taste

Pour into bowls and garnish with diced avocado.