Backpacker Magazine – November 2010

Recipe: Angry Red Lentil Tortilla Soup

First-place entrée winner of the 2004 REI/BACKPACKER Camp Cook-Off

by: Chris Gilliam

Tags:
• Food and nutrition
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• Trail chef
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• Recipes
|

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4 tablespoons olive oil

¼ cup minced onion

¼ cup minced carrot

1 clove garlic, minced

½ habanero pepper, minced

¹⁄³ cup red lentils

2 cups water

Salt and pepper to taste

2 six-inch stale flour tortillas

2 tablespoons dried chives

6 tablespoons grated Manchego cheese

Several lime wedges

In camp
Heat oil in a pan. Sauté onion, carrot, garlic, and pepper until caramelized. Add lentils and cook for about a minute. Add water, cover, and simmer (stirring occasionally) for about 15 minutes—until lentils are soft. Mash the lentils with a fork. Add salt and pepper. Rip tortillas and place them in two bowls. Add soup, then garnish with chives, cheese, and lime. Serves 2.


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