Fiery Mexican Lentil Soup

Ingredients

• 3 whole sundried tomatoes
• 1.5 to 2.5 chipotles in adobo sauce
• 1 1/2 tart blood oranges, juiced (approx. 5 tbs)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon whole black peppercorns
• 1 tablespoon achiote seeds (if available)
• 1 medium yellow onion, diced
• 6 large cloves of garlic, minced
• 1 1-inch nub ginger, peeled and minced
• 12-14 ribs of celery, diced
• 1 large bunch of carrots, cut into large chunks
• 1/4 teaspoon cinnamon
• 3 bay leaves
• 1 can of fire roasted tomatoes,14.5 oz
• 3/4 cup puy lentils
• 2 tablespoons apple cider vinegar
• 1 bunch rainbow chard
• grapeseed oil
• salt

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