Vegetarian Lentil Tortilla Soup
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (489)

Vegetarian Lentil Tortilla Soup

NUTRITION · PER SERVING50M COOK
CAL 25%·PRO 46%
CARBS 69G55% OF CAL
16G FIBER9G SUGAR43G OTHER
FAT 17G31% OF CAL
6G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A flavorful vegetarian lentil and bean soup with bold Mexican spices, tomatoes, and salsa. Can be made in a pressure cooker, slow cooker, or on the stovetop.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup diced onion
  • 1 tsp avocado oil ((or olive oil))
  • 1 bell pepper (diced)
  • 1 jalapeno pepper (diced)
  • 2.5 cups vegetable broth ((or chicken broth if needed))
  • 15 oz canned tomato sauce or crushed tomatoes
  • 1/2 cup mild or medium salsa verde ((or your favorite salsa!))
  • 1 TBSP tomato paste
  • 15 oz can black beans ((drained + rinsed))
  • 15 oz can pinto beans ((drained + rinsed))
  • 1 cup corn ((fresh, canned, or frozen))
  • 3/4 cup dried red lentils
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4-1/2 cup heavy cream* ((optional - see notes))
  • salt and pepper (to taste)
  • crushed tortilla chips ((my favorite!))
  • shredded cheddar or mex-blend cheese
  • sliced or diced jalapeños
  • chopped red onion
  • pico de gallo
  • sliced avocado
  • fresh cilantro
  • sour cream or greek yogurt
PREP
10M
SODIUM
1353MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.