Featured Recipe: Chipotle Lentil Soup with Grilled Pineapple

Name: Featured Recipe: Chipotle Lentils with Grilled Pineapple
Prep time: 15 min
Cook time: 45 min
Total time: 540 min
Ingredients: 4 Liters Water; 3 Cups Organic Green Lentils ((Dry)); 2 Cups Onions ((Diced)); 3 Tbsp garlic ((Minced)); 1 Cup Carrots ((Diced)); 2 tbsp “Frontier” Chipotle Powder; 1 tbsp Smoked Paprika; 1 tbsp Sea Salt; 0.5 tsp “Frontier” Black Pepper; 0.25 Cup "Sarafino" Extra Virgin Olive Oil; 12 Slices Pineapple ((Fresh)); 0.5 Cup Cilantro ((Chopped)); 0.5 Cup Brown Rice Flour

August 17, 2015 |

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Featured Recipe: Chipotle Lentils with Grilled Pineapple

Enjoy this delicious and hearty lentil dish while getting a good dose of protein and iron!

Prep Time15 mins

Cook Time45 mins

Total Time9 hrs

Course: Main Dish

Cuisine: Vegan

Servings: Servings

Ingredients

4 Liters Water
3 Cups Organic Green Lentils (Dry)
2 Cups Onions (Diced)
3 Tbsp garlic (Minced)
1 Cup Carrots (Diced)
2 tbsp “Frontier” Chipotle Powder
1 tbsp Smoked Paprika
1 tbsp Sea Salt
0.5 tsp “Frontier” Black Pepper
0.25 Cup "Sarafino" Extra Virgin Olive Oil
12 Slices Pineapple (Fresh)
0.5 Cup Cilantro (Chopped)
0.5 Cup Brown Rice Flour

Instructions

Soak the lentils in water overnight, rinse and add to 4 Litres of boiling water and simmer over medium heat.
In a medium high heat sauce pan, sauté onions, garlic and carrots in 2 tbsp of olive oil for 10 minutes and add to the lentils.
Cook the lentils for 30 minutes, covered.
In a medium high heat sauce pan, combine 2 tbsp of olive oil, smoked paprika, chipotle powder,brown rice flour and sea salt.
Ladle in enough liquid from the lentils pot to dissolve clumps of flour while whisking.
When a smooth roux is formed, add it to your lentils and cook for an additional 15 minutes.
In the meantime, grill your pineapple rings on the BBQ or a portable grill.
Turn off the heat and move the lentils pot away from direct heat and add your cilantro.
Serve the lentils topped with a pineapple ring with fresh cilantro leaves in the middle.

Notes

Each Serving Contains:
296 calories; 12 g protein; 8 g total fat (0 g trans fat); 44 g total carbohydrates (9 g of sugar); 479 mg sodium

Posted in Dairy-Free, Gluten-Free, Meals, Recipes, Vegan, Vegetarian

2 Comments

Dianne on August 19, 2015 at 6:06 pm

Was this recipe ever tested? I got it from the store and it said to use 4 litres of water. That was too much so I checked here to see if it was a mistake and your online recipe says 6 litres. What a mess.
Major fail. I will never make this again!

- TheNETeam on August 24, 2015 at 1:05 pm
  
  Hi Dianne!
  
  Thank you for sharing your feedback. To be sure, all of our posted recipes are created and tested in-house prior to posting (one of the perks!). 4 litres was indeed correct for this soup, and shouldn’t have caused any issues for you. However, you are right – 6 litres was an error when posting to our site. We apologize for the inconvenience, and have changed it to the appropriate 4 litres!
  
  We apologize for the inconvenience – we hope you do give it a try again, at the 4 litre mark – we can definitely vouch for how delicious it is!
  -Your friends @ Nature’s