Lentil Tortilla Soup
Adapted from PeasandCrayons
Makes 6 servings
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
PILE ON THE TOPPINGS!
crushed tortilla chips (my favorite!)
shredded cheddar or mex-blend cheese
sliced or diced jalapeños
chopped red onion
pico de gallo
sour cream or greek yogurt
Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
First, chop your veggies and measure out the ingredients.
Next add everything but the heavy cream your toppings.
This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
Allow natural pressure release.
Stir in the cream, add all your favorite toppings, and enjoy!
SLOW COOKER INSTRUCTIONS:
First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
Next add everything except the heavy cream and toppings.
Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.
Swirl in the cream, add all your favorite toppings, and dive in!
* In place of the heavy cream, feel free to use half-and-half or cream cheese. Skipping the cream? No problem! This recipe can be made without it - let your tastebuds be your guide.
For a thicker soup, feel free to add some corn tortillas (torn into pieces) to the soup or simply swirl crushed tortilla chips into the soup after serving!
AMOUNT PER SERVING
CALORIES 284 CALORIES FROM FAT 18% DAILY VALUE*FAT 2G3%SODIUM 1364MG59%POTASSIUM 1049MG30%CARBOHYDRATES 52G17%FIBER 17G71%SUGAR 9G10%PROTEIN 15G30%VITAMIN A 1475IU30%VITAMIN C 40.8MG49%CALCIUM 85MG9%IRON 5.2MG29%