Texy Lentil Autumn Vegetable Soup with Chipotle Cheddar Cornbread

Updated: Jan 10

Southern, Comfort Food

By: Pam Smith, RDN


Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from November 2019 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub. (Find the video at Videos > Albums > Fall 2019.) Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

A colorful meal is not only visually appealing, but it also contains a variety of nutrients and is flavorful and satisfying. - Pam Smith, RDN

Texy Lentil Autumn Vegetable Soup


Yields: 8-10 Servings


Ingredients

  • 8 ounces cremini mushrooms

  • 1 red or yellow pepper, seeded

  • 1 jalapeño pepper, stemmed and seeded

  • 1 small zucchini

  • 1/2 medium eggplant

  • 1/2 large red onion

  • 1 tablespoon olive oil

  • 1 tablespoon red wine vinegar

  • 3 tablespoons P.S. Flavor!™ Texy Taco

  • 2 cloves garlic, minced

  • 2 tablespoons of Chipotle Puree*, or 2 chipotles, seeded and chopped

  • 2 cans (28 ounces each) diced tomatoes

  • 12 ounces red or brown lentils, rinsed and drained

  • 2 cups vegetable or chicken stock

  • 1/4 cup fresh chopped cilantro

  • Juice of one lime

  • Rustic Ranch Crema**, for garnish

  • Fresh cilantro sprigs, jalapeño slices, and grated cheddar cheese, for garnish

  • Chipotle Cheddar Cornbread, recipe follows


Method

  1. Rough chop mushrooms, peppers, zucchini, eggplant, and onion, and then place in food processor to finely chop.

  2. Add olive oil to a large pot and heat over medium high heat. Add chopped vegetables and sauté until softened and beginning to brown, about 5 minutes.

  3. Add Texy Taco and garlic and sauté for an additional 30 seconds, and then deglaze the pot with the red wine vinegar. Add chipotle puree and tomatoes, and sauté for another minute.

  4. Add lentils and stock, and simmer for 35-40 minutes. Stir in fresh chopped cilantro and lime juice before serving.

  5. When ready to serve, spoon into bowls and top with fresh cilantro sprigs and additional jalapeño, shredded cheese, and a dollop of Rustic Ranch Crema, if desired. Serve soup with a slice of Chipotle Cheddar Cornbread to the side, or atop it!

* Chipotle Puree: Puree 1 can of “Chipotles in Adobo Sauce” till smooth. Store in glass jar in the refrigerator.

** Rustic Ranch Crema: Whisk together 1 tablespoon P.S. Flavor!™ Rustic Ranch with 1/2 cup light sour cream.


Chipotle Cheddar Cornbread


Ingredients

  • 3/4 cup cornmeal (such as Bob’s Red Mill)

  • 1 cup unbleached all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon P.S. Flavor!™ Texy Taco

  • 1/4 cup sugar

  • 1 egg

  • 1 cup milk

  • 1/3 cup sliced green onion tops

  • 1 cup grated sharp cheddar cheese

  • 2 tablespoons melted unsalted butter, plus 1/2 tablespoon unmelted


Method

  1. Preheat oven to 425ºF.

  2. In a large bowl, combine the cornmeal, flour, baking powder, Texy Taco, and sugar; stir to mix. Make a well in the center.

  3. In another bowl, combine the egg and milk, and whisk until just blended, about 10 seconds. Add green onions, cheese, and 2 tablespoons of melted butter; whisk until smooth.

  4. Pour the egg mixture into the well in the flour mixture and fold gently until the batter is just blended.

  5. Melt 1/2 tablespoon butter in a 10 inch cast iron skillet, and while still sizzling, spoon the batter into the prepared cast iron skillet.

  6. Place skillet in oven, and bake until a toothpick inserted into the center of the cornbread comes out clean, 18 to 20 minutes.





Grocery List


PRODUCE 8 ounces cremini mushrooms

1 red or yellow pepper

1-2 jalapeño peppers

1 small zucchini

1 medium eggplant

1 large red onion

1 bulb garlic

1 lime

1 bunch fresh cilantro

1 bunch green onions


DAIRY 1 egg

1 cup milk

2 ounces unsalted butter

8 ounces sharp cheddar cheese

Light sour cream, optional


MISCELLANEOUS

1 can “Chipotles in Adobo Sauce”

2 cans (28 ounces each) diced tomatoes

12 ounces red or brown lentils

2 cups vegetable or chicken stock

3/4 cup cornmeal (such as Bob’s Red Mill)

Wine of choice

CHECK YOUR PANTRY FOR Extra virgin olive oil

Red wine vinegar

1 cup unbleached all-purpose flour

1 tablespoon baking powder

1/4 cup sugar


P.S. FLAVOR!™ SPICES Texy Taco Rustic Ranch, optional

Prep Sheet

EQUIPMENT Cutting board

Chef’s knife

Measuring cups and spoons

Large bowl

2 small bowls

Food processor

Immersion blender, optional

Large pot

Whisk

Cast iron skillet

Toothpick

Tasting spoons

Large soup spoon for serving

Bowls for serving


PRE-PREPPED INGREDIENTS 8 ounces cremini mushrooms, rough chopped

1 red or yellow pepper, rough chopped

1 jalapeño pepper, stemmed and seeded

1 small zucchini, rough chopped

1/2 medium eggplant, rough chopped

1/2 large red onion, rough chopped

2 cloves garlic, minced

2 tablespoons pureed “Chipotles in Adobo Sauce”

12 ounces red or brown lentils, rinsed and drained

1/4 cup fresh chopped cilantro

Juice of one lime

Jalapeño, sliced, for garnish

1/3 cup sliced green onion tops

2 tablespoons unsalted butter, melted


INGREDIENTS TO HAVE READY 4 tablespoons P.S. Flavor!™ Texy Taco 1 tablespoon P.S. Flavor!™ Rustic Ranch 1 tablespoon olive oil 1 tablespoon red wine vinegar 2 cans (28 ounces each) diced tomatoes 2 cups vegetable or chicken stock Fresh cilantro sprigs, for garnish 8 oz. grated cheddar cheese 1/2 cup light sour cream 3/4 cup cornmeal (such as Bob’s Red Mill) 1 cup unbleached all-purpose flour 1 tablespoon baking powder 1/4 cup sugar 1 egg 1 cup milk 1/2 tablespoon unsalted butter

Access a printer-friendly PDF of this recipe by clicking here. Visit the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub for cooking class videos, community, and more! Spice blends are available at the P.S. Flavor!™ shop at www.psflavor.com!




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