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Campsite Instructions:
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Leave tortillas out a few days at room temperature, or on the trail, to allow them to dry out and become crispy.
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Place cooking vessel on camp stove over medium to medium-high heat.
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Add olive oil.
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Add onion, carrot, garlic, and habanero, cook until onions are caramelized.
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Add red lentils and toast for about 30 seconds.
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Add the water and cover the pot with a lid or camp plate.
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(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.)
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Simmer the soup until lentils are tender, about 15 minutes, stirring occasionally to keep the lentils from sticking.
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Mash the soup with a fork or wooden spoon against the sides of the pot, breaking up some of the lentils to thicken the soup.
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Season with salt and pepper.
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Rip up the tortillas and place in the bottom of 2 serving bowls or cups.
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Ladle soup over the tortillas and garnish with chives, cheese and lime wedges.
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
