Ingredients

How to make it

  • Leave tortillas out a few days at room temperature, or if on the trail,
  • allow them to dry out and become crispy.
  • Place cooking vessel on camp stove on medium to medium high heat.
  • Olive oil goes in pan.
  • Sauté onion, carrot, garlic and pepper until you see it caramelizes in the
  • pan. (Great aroma here, enticing other campers and maybe a few bears.)
  • Add your red lentils and toast for a half minute or so.
  • Add the water and cover the pot with a camp plate. (I never bring a lid for
  • a camp stove a plate works great and then it's nice and hot to put your
  • food on and saves weight.)
  • Cook the soup for 15 minutes, stirring three times to keep the lentils from
  • sticking.
  • When the fifteen minutes have passed mash the soup with your light weight spork to make it consistent. At this point add kosher salt and fresh ground black pepper from home to taste.
  • Rip up the tortillas and place in the bottom of a serving bowl or cup.
  • Place your soup over the tortillas and garnish with the chives and cheese
  • on top and a wedge of lime. The soup is angry because when you sauté the Habanero it will bring you to tears if you're not careful.
  • This soup is spicy but still has great flavor and body; it will stick to
  • your ribs after a long hike and is a welcome treat at the end of a long day
  • without a lot of crazy camp prep.

Reviews & Comments 3

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  • 22566 4 years ago
    Nice Soup.

    Thank-you

    Kind Regards

    Joyce
    Was this review helpful? Yes Flag
  • rottman 4 years ago
    Busy Tink. As you can tell, I'm beginning to get antsy after this long winter we've had.

    How about you?
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    Mmmmmmm sounds really good yum yum
    how have you been???
    thank u

    tink
    Was this review helpful? Yes Flag

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