VEGETARIAN LENTIL TORTILLA SOUP

Name: VEGETARIAN LENTIL TORTILLA SOUP
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 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; ½ 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); ¾ cup dried red lentils; ½ tsp chili powder; ½ tsp garlic powder; ½ tsp cumin; ¼ 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

20 steps

Prep:15minCook:15min

This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove, making it one of our favorite make-ahead soup recipes! Recipe yields approx, 6 cups of soup. TIPS: if you like a hardy soup you can add a little extra of the ingredients. Total time from prepping ingredients to actually eating is closer to 50min.

Updated at: Wed, 11 Oct 2023 21:59:42 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories343.1 kcal (17%)

Total Fat8 g (11%)

Carbs53.3 g (21%)

Sugars7.5 g (8%)

Protein17.2 g (34%)

Sodium1397.8 mg (70%)

Fiber12.7 g (45%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.

Step 2

First, chop your veggies and measure out the ingredients.

Step 3

Next add everything but the heavy cream your toppings.

Step 4

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!

Step 5

Allow natural pressure release.

Step 6

Stir in the cream, add all your favorite toppings, and enjoy!

Step 7

SLOW COOKER INSTRUCTIONS:

Step 8

First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!

Step 9

Next add everything except the heavy cream and toppings.

Step 10

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.

Step 11

Swirl in the cream, add all your favorite toppings, and dive in!

Step 12

PILE ON THE TOPPINGS!

Step 13

crushed tortilla chips (my favorite!)

Step 14

shredded cheddar or mex-blend cheese

Step 15

sliced or diced jalapeños

Step 16

chopped red onion