Black Bean Soup with Chipotle Chiles

This black bean soup is super yum and healthy!

I make my own chipotles in adobo using those long skinny green spicy peppers that you can find any where.  If you can't find limes because it isn't the two months of the year that we can get limes here, then you can just use lemon or try a young green lemon, its not quite a lime, but more lime-like.
I find that this recipe needs more spices so just add more in as you like, overall this is an awesome and quick prep recipe.
You can also try sour cream instead of yogurt, add green onion and a few tortilla chips as a topping, or let people add their own fixings.

Lemony Lentil Soup

Where to start, where to start?
I have so many ideas to get this blog started. So here it goes, why not start with one of my favorites!

As you will come to see lentils are one of my favorite things to cook with. They are so versatile and extremely healthy!
In a search for a new fun lentil soup I came across this Lemony Lentil Soup with Cilantro on Epicurious.com, one of my favorite recipe websites.

Epicurious is great because you can type in ingredients that you have and want to use and search for recipes with those ingredients. It is even possible to refine your search to course or dietary restrictions.

Ok so back to the soup. As you will also come to see I almost never follow recipes, I use them as guidelines to make my own scrumptious recipes. This recipe in particular is pretty easy and super quick, 2 of my favorite attributes for a recipe!
It is great recipe as is and is great with the many variations I've tried.

The following is what I've done to make it my own, not to mention, way faster!

• 1 medium onion, chopped
• 2 garlic cloves, minced
  
• 1 tablespoons olive oil
• 1 teaspoon salt
• ground black pepper to taste
  
• 1/2 teaspoon ginger (fresh chopped ginger is even better!)
  
• 1 cup brown lentils, picked over and rinsed
• 3 1/2 cups vegetable broth (or 1 teaspoon seasoned salt and 3 cups of water)
  
• 3 cups water
• 1/4 cup fresh lemon juice
• 1/2 cup chopped fresh cilantro

Saute onion in heated oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add garlic and saute an other 1-2 minutes. Add salt and cook, stirring frequently, 1 minute. Add lentils, pepper, ginger, broth, and water and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes. Add lemon juice and cilantro.

Try adding coconut milk for a more Thai flavor!