Chipotle Lentil Soup & Homemade Crema Mexicana

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One thing I love, that I didn’t know I loved until recently, is crema (or “Crema Mexicana”).

Crema is (in short,) a thinner, tangier version of sour cream. And it’s divine.

The recipe for crema is so easy, it’s pretty embarrassing. I couldn’t just give you that; so I’ve decided the perfect vessel for the crema would be a smoky, smooth, silky chipotle lentil soup (which… is also really easy.).

Don’t let the ease of these recipes fool you, they’re packed with a punch, and pleasing to the palate. Maybe I’ve decided to just take it easy on you for a while

Ingredients for Crema Mexicana

• 1 C heavy cream
• 2 Tbsp buttermilk
• 1/4 tsp kosher salt

Instructions for Crema Mexicana

1. Pour heavy cream into a microwave-safe jar, and microwave for ~40-50 seconds. Check the temperature of the liquid, you want it to be 100°F.
2. Add buttermilk and salt, and stir.
3. Cover loosely and keep jar on the counter overnight (at least 18 hours.)
4. The next morning, stir with a spoon, and refrigerate.

For the chipotle lentil soup, we shall need CHIPOTLES! Remember when we made chili powder? It’s going to be the same thing for the chipotle powder. Roast ‘em, de-seed them, and blend away!

I prefer my lentil soup puréed, but you can leave it just the way it is, if you’d like.

Ingredients for Chipotle Lentil Soup

• 2 Tbsp olive oil
• 3 C chicken stock (you may substitute vegetable broth if you’d like!)
• 2 1/2 C water
• 1 C dried lentils
• 1 Tbsp garlic, minced
• 1/2 C fire roasted tomatoes (You can find these where other canned tomatoes are in the grocery store. Or go ahead and use regular diced.)
• 1 C carrots, chopped
• 1 C onion, chopped
• 1/2 C celery, chopped
• 1/2 tsp salt
• 3 Tbsp Chipotle powder

Instructions for Chipotle Lentil Soup

1. Heat olive oil in a large pot, and sauté the carrots/celery/onion until soft (5-7 minutes.)
2. Add salt, garlic and Chipotle powder, and sauté for another 3 minutes.
3. Add lentils, tomatoes, broth, and water and bring to a simmer.
4. Simmer gently (uncovered) for 40 minutes, or until lentils are fully cooked.
5. Purée! (optional)

Garnish with fresh cilantro, your homemade crema Mexicana, and some lime juice!

The crema Mexicana will stay in the fridge for up to a week, and the soup will last up to five days, covered. You can also freeze the soup, in ice cube tray, and store cubes in freezer bags so you can have soup whenever you want!

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4 Notes

1. Clark T. says:

   September 15, 2011 at 2:58 pm

   Love lentil soup will have to try this one. May even make a large batch of chipolte powder for future culinary fun.

   Reply
   • admin says:

     September 23, 2011 at 12:51 am

     Clark – Yes! I made a big batch of chipotle powder for future use. Especially since it’s autumn, it’s a great way to warm up dishes.

     Reply
2. Xiaolu @ 6 Bittersweets says:

   September 21, 2011 at 3:10 pm

   Love how flavorful you made this with the chipotle. YUM

   Reply
   • admin says:

     September 23, 2011 at 12:52 am

     Xiaolu – Thank you! Lately I’ve been obsessing over smoky chipotles.

     Reply