Chipotle Lentil Bean Soup

My new computer is working out well.  I think it is a keeper.  I will give it another few days to make sure but it feels good.  That is saying a lot because I am the king of buyers regret.

I also made it through a long weekend at the jobby job with the corporate types, unscathed.  I even got a few nice jabs in to appease my desire for risky behavior.  I am glad it is over, now it is back to the mundane.

Real Estate looks like it is picking up.  I hope to be able to do it full time by the end of the year.  It is a nice goal and it is all in my hands.

My first day off in several, will be a relaxing one.  Some nice soup for lunch, topped with some evening basketball.  It should be a good day.

Chipotle Lentil Bean Soup

2 chipotle peppers (chopped)
4 cloves of garlic (chopped)
15 oz white beans
3 cups of vegetable broth
1 cup of red lentils
1/2 cup of carrots (sliced)
1/2 cup of onions (chopped)
1/4 cup of celery (chopped)
1/4 cup of cilantro (chopped)
2 teaspoons of jalapeno peppers (chopped)
1 tablespoon of vegetable oil
1 teaspoon of liquid smoke
1 teaspoon of sesame oil

In a pot, add the vegetable oil, garlic, cilantro, onion, jalapeno pepper, celery, and chipotle peppers and fry for about 8-10 minutes.  Pour the vegetable broth into a blender with the fried mixture and liquid smoke and puree.  This should only take about 30 seconds with so much liquid.

Return the broth mixture to the pot and bring to a simmer.  Add the lentils, carrots, and simmer for 15 minutes until almost soft.  Add the beans and cook for another 5 minutes.  Remove from the heat and let sit for 5 minutes.  Serve topped with cilantro.