Description
This hearty Vegan Lentil Tortilla Soup is a flavorful, protein-packed dish that combines fire-roasted tomatoes, lentils, and vibrant spices, perfect for a comforting meal that serves six.
Ingredients
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Ingredients
- 1 yellow onion
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 jalapeno (seeds removed for less spice)
- 1 red bell pepper
- 1 tablespoon tomato paste
- 2 15 ounce cans fire roasted crushed tomatoes (see notes)
- 3/4 cup red lentils
- 1 can black beans (drained and rinsed )
- 1 cup corn
- 1/3 cup cashew cream (click for recipe)
- 3 – 4 cups low sodium vegetable broth
- 2 teaspoons chili powder
- 2 1/2 teaspoons cumin
- 1 tablespoon brown or coconut sugar
- 1 teaspoon salt (use less if broth was not low sodium)
- 1 teaspoon oregano
- 1 tablespoon lime juice (about 1/2 lime)
- 1 cup tortilla strips
- 1 avocado
- 1 lime, juiced
- 1/2 cup chopped cilantro
Instructions
- saute onion In a large pot or dutch oven, add the finely diced onion and olive oil. Saute for about 5 minutes.
- add veggies Add in the minced garlic, diced bell pepper, and diced jalapeno. If you want less spice, just remove the seeds from the jalapeno or use less.
- saute Saute for about 3 extra minutes, then add in the tomato paste and saute an additional 2 or so minutes.
- add all ingredients Add in all remaining ingredients aside from the lime juice, we’ll add that at the end.
- adjust broth I used 3 cups of veggie broth because I wanted this on the thicker side, if you like it more brothy, use 4. If you’re not sure, start with 3 and add more at the end if you want to thin it out.
- stir to combine Stir everything well to combine and bring to a boil. Reduce heat to low, cover and let simmer for about 20-25 minutes, stirring occasionally.
- taste After about 20 minutes, taste to check to see if the lentils are fully cooked. Let simmer for 5-10 more minutes if they still have a crunch to them.
- blend Once the lentils are done, transfer 2 cups worth of soup to a blender and blend until smooth.
- add lime juice Transfer back to the pot and stir to combine. Stir in the lime juice. Taste and adjust flavors as desired, and/or add more broth to thin it out if you like.
- serve Serve and garnish with tortilla strips (see the body of the post for how to make these homemade!), chopped cilantro, fresh lime juice, avocado and sour cream.
Notes
- For less spice, remove the seeds from the jalapeno or use less jalapeno.
- Use low sodium vegetable broth and adjust salt accordingly.
- Tortilla strips can be homemade as noted in the post.
