I make many versions of this soup with whatever is available in my fridge that week, but this particular variation is always a favorite. The earthiness of the puy lentil lends itself wonderfully to the smokey and spicy Mexican flavors in this recipe. Achiote seeds can be hard to find, but they add to the lovely color of the soup. Blood oranges are currently in season and they add the perfect brightness to balance out the fragrant spices in this dish. The blood red color doesn't hurt either!
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<br />Served with some crunchy sauteed chard, this is a perfect dish for dinner and then leftover lunch the next day. You will be the envy of all your coworkers.
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<br />Note: depending on how spicy you like things, adjust the number of chipotles you put into the soup

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