1 1/2cupsyellow onionfinely chopped, 1 medium onion
1cupred bell pepperfinely chopped, 1 large bell pepper
1cupcarrotsfinely chopped, about 3 medium carrots
1cupceleryfinely chopped, 2 stalks of celery
2 1/2tspkosher salt
1/4tspground black pepper
8cupsveggie or chicken stock
1 1/2cupsbrown or green lentils
1 1/2Tbspchipotle peppers in adobo sauce*(you can find these in the Mexican section of any market)
1avocadodiced into 1/2 inch cubes
juice of 1 lime
2Tbspfinely chopped cilantro
Heat the oil in a large pot over medium heat, and add the onion, peppers, carrots, celery, garlic, 1 teaspoon of the salt, and the pepper. Cook this mixture until the veggies are tender-5-8 minutes.
Add the stock, lentils, Brussels Sprouts, chipotles, and another 1 teaspoon of salt to the pot and bring to a simmer. Cook 35-40 minutes until the lentils are al dente. Taste soup and add salt if necessary and more stock or water if soup is too thick.
Meanwhile, in a medium bowl, toss the remaining 1 cup of Brussels sprouts, the avocado, lime juice, and remaining ½ teaspoon of salt together until well combined.
To serve, divide the soup into serving bowls and top it with the Brussels sprout mixture and some cilantro.