Vegetarian Lentil Tortilla Soup

Vegetarian Lentil Tortilla Soup

Prep Time Prep: 10m Cook Time Cook: 15m Total Time Total: 50m

Yield: 6 servings

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Main Dish

  • 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))
  • 14-15 oz can 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
  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.
  2. First, chop your veggies and measure out the ingredients.
  3. Next add everything but the heavy cream your toppings.
  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!
  5. Allow natural pressure release.
  6. Stir in the cream, add all your favorite toppings, and enjoy!
  7. SlOW COOKER INSTRUCTIONS:
  8. First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
  9. Next add everything except the heavy cream and toppings.
  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.
  11. Swirl in the cream, add all your favorite toppings, and dive in!

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))
  • 14-15 oz can 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

Instructions

  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.
  2. First, chop your veggies and measure out the ingredients.
  3. Next add everything but the heavy cream your toppings.
  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!
  5. Allow natural pressure release.
  6. Stir in the cream, add all your favorite toppings, and enjoy!
  7. SlOW COOKER INSTRUCTIONS:
  8. First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
  9. Next add everything except the heavy cream and toppings.
  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.
  11. Swirl in the cream, add all your favorite toppings, and dive in!