By Laurel Ross
Vegetarian Lentil Tortilla Soup
4 steps
Prep:10minCook: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!
Updated at: Sat, 26 Oct 2024 14:22:36 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories313 kcal (16%)
Total Fat5.7 g (8%)
Carbs50.7 g (20%)
Sugars6.8 g (8%)
Protein16.8 g (34%)
Sodium1384.5 mg (69%)
Fiber11.7 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 cuponion
diced
1 tspavocado oil
or olive oil
1bell pepper
diced
1jalapeno pepper
diced
2 ½ cupsvegetable broth
15 ozcanned tomato sauce
or crushed tomatoes
½ cupmild salsa verde
or medium
1 Tbsptomato paste
15 ozcan black beans
drained & rinsed
15 ozcan pinto beans
drained & rinsed
1 cupcorn
fresh, canned, or frozen
¾ cupdried red lentils
½ tspchili powder
½ tspgarlic powder
½ tspcumin
¼ tspcayenne pepper
salt
pepper
fritos
shredded mexican cheese
Instructions
Step 1
First, chop your veggies and measure out the ingredients.
Step 2
Toss everything in except the heavy cream and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
Step 3
Allow natural pressure release.
Step 4
Stir in the cream, add all your favorite toppings, and enjoy!
Notes
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