Vegan Creamy Enchilada Lentil Soup

monkeyandmekitchenadventures.com

Sherri R

subheading: SCALE 1X 2X 3X:

subheading: Base Ingredients:

1 medium yellow onion, fine dice

½ red bell pepper, fine dice

½ green bell pepper, fine dice

2 Tablespoons minced garlic

3 cups low-sodium vegetable broth *

3 cups water

1 - [ 14.5 oz. can ] petite diced tomatoes

1 - [ 10 oz. can ] enchilada sauce ( 1 cup) *

1 - [ 4 oz. can ] diced mild green chilies, undrained *

1 teaspoon hot sauce *

¼ teaspoon baking soda *

1 cup uncooked brown lentils (or French lentils), picked through and rinsed *

subheading: Spice/Herb Ingredients:

1 teaspoon garlic powder

1 teaspoon onion powder

1 ¼ teaspoon chili powder (+/-) *

¼ teaspoon cumin (+/-)

⅛ teaspoon chipotle powder (+/-)

½ to 1 ¼ teaspoons sea salt (+/-) *

subheading: Cashew Cream Ingredients:

¼ cup [raw] cashews

¼ cup unsweetened plain plant milk

subheading: Other Ingredients:

¾ cup corn

1 - [ 15 oz. can ] pinto beans, drained and rinsed *

2 Tablespoon cornmeal (or masa harina) (optional) *

subheading: Serving Ideas:

Topped with avocado chunks

Topped with cilantro

Tortilla chips

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