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Ingredients
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
2 six-inch stale flour tortillas
2 tablespoons dried chives
6 tablespoons grated Manchego cheese
Salt and pepper to taste
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.