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Lentil Tortilla Soup

Ingredients

Makes 6 Servings

Directions

  • 1 cup diced onion
  • 1 tsp olive oil
  • 1 bell pepper diced
  • 1 jalapeno pepper diced
  • 2.5 cups vegetable broth
  • 15 oz canned tomato sauce or crushed tomatoes
  • 1/2 cup 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
  • salt and pepper to taste
  1. Bring a large pot to medium heat and add a drizzle of olive oil. Sauté your onion until edges are golden, then add your bell pepper, jalapeño, and corn. Cook until peppers are tender, approx. 5 minutes.
  2. ​Next add veggie broth, tomato sauce, salsa verde, beans, and spices; stir to mix. Let mixture come to a boil and add your dried lentils. Once boiling, reduce heat to medium-low and simmer, covered, for 25-30 minutes.
  3. The longer you let it cook the more pronounced the flavor will be. Feel free to cook a little longer if time permits.
  4. Lastly swirl in your cream. All that’s left to do is scoop out a bowlful, pile on the toppings, and enjoy!
Recipe Adapted from: Pears and Crayons

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  • Home
    • ABOUT
    • Work With Us
    • 5K Relay Recap
  • Recipes
    • Honey Vanilla Cottage Cheese Fruit Dip
    • Shakshuka
    • Curry Stuffed Bell Peppers
  • Blog
  • Lifestyle
    • Kid's Corner
    • 15 Active Indoor Activities for Kids
    • Happy, Healthy Halloween
  • Cooking Demonstrations
  • Ask The Dietitian
  • Events