Red Lentil and Poblano Chili Soup

This recipe comes to us from our Friend Diana Bezanski at Fogwood & Fig.  We are looking forward to posting many recipes from Diana who makes some of the best upscale, comfort, vegan fare that we have ever sampled!  We hope you will enjoy her recipes as much as we do.  Many will include our signature hot sauces.


1 ½  onion chopped

2 poblano pepper chopped

4 cloves garlic minced

1 tbsp smoked paprika

2 tsp ground cumin

1 tsp ground cinnamon

1/2 tsp ground clove

1 ¾  cup red lentils

28oz can tomatoes in juice

7 cups veggie broth

2 tbsp apple cider vinegar

4-5 tbsp Tamerlaine Farm’s Bourbon Hot Sauce

3 tsp maple syrup

1 cup corn

12 oz mushrooms sliced


Crush tomatoes in blender

Sauté onion and pepper for four minutes until tender, add the garlic, paprika, cumin, cinnamon and clove and sauté one minute, if pan is too dry add a splash of broth, add the lentils and stir to combine, then the tomatoes, stir, add broth, vinegar, syrup, bourbon hot sauce. Bring to a boil then simmer covered for 20 minutes until lentils are tender. Add the corn and mushrooms and keep covered 2 minutes until mushrooms are cooked.

Remove from heat.

Add soup to a bowl and top with avocado, cilantro or parsley. Add a little lime juice and sea salt to taste