This easy peasy recipe yields 6 cups of deliciousness. That’s enough for 6 side-dish sized servings or 3 big bowls! Pair it with your favorite Mexican main (anything from tacos to enchiladas to burritos) or a fresh salad for a delicious dinner that won’t disappoint.
Vegetarian Lentil Tortilla Soup
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)
- 1 can (14-15 oz) tomato sauce or crushed tomatoes, extra to taste
- 1/2 cup salsa verde (or your favorite salsa!)
- 1 TBSP tomato paste
- 1 (15 oz) can black beans, drained + rinsed
- 1 (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
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!
Pile on the toppings!
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