Vegetarian Lentil Tortilla Soup
Vegetarian Lentil Tortilla Soup
Description
It’s MEATLESS MONDAY and HEART HEALTH MONTH and we have an easy, one-pot, delicious and nutritious LENTIL TORTILLA SOUP for you!
Lentils are a highly nutritious plant protein. For this warming soup recipe, we used red lentils. Red lentils are a quick-cooking and wonderful source of iron, fiber and phytochemicals. Enjoy this vegetarian tortilla soup by topping with a little Greek yogurt, a sprinkle of cheese, red onion & jalapeño bits, cilantro, tortilla strips AND a squeeze of lime juice.
To top it off, lentils are associated with overall cardiovascular health! Perfect for February’s theme of Heart Health Month!
Ingredients
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1 yellow onion, diced
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1 bell pepper, diced
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1 jalapeno pepper, diced & seeded
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4 cups vegetable broth
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15 oz crushed tomatoes
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3/4 cup salsa verde
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1 tbsp tomato paste
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15 ounce can black beans, drained and rinsed
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15 ounce can pinto beans, drained and rinsed
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1/2 cup frozen corn
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1 cup dried red lentils
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1 tbsp extra virgin olive oil
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1 tsp chili powder
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1 tsp cumin
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1/2 tsp garlic powder
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1/4 cup whole milk or half and half
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salt and pepper to taste
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Toppings: diced red onion, shredded cheddar, diced jalapeño, avocado, cilantro, Greek yogurt, lime wedges
Instructions
- Heat olive oil in a large soup pot or dutch oven over medium heat. Add jalapeño, bell pepper and onion. Sauté for 5 minutes.
- Add spices and tomato paste and cook for 1 minute.
- Add beans, lentils, corn, broth, crushed tomatoes, salsa verde, and bring to a boil. Lower to a simmer and cook for 30 minutes.
- Option to use an immersion blender and blend 5-6 times for a creamy texture. Stir in half and half.
- Serve with your favorite toppings.
Enjoy!
Notes
- Can be done in an instant pot or a slow cooker
We believe eating should be easy and enjoyable.
Our goal is to bring back the simplicity, sanity, balance and joy of nourishing our bodies.
- No more confusion. No more gimmicks or rigid rules. No more nonsense. -
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