Lentil tortilla soup

Audrey Egbert

Recipe yields 6 cups of 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 to 15 oz) tomato sauce or crushed tomatoes, extra to taste

½ 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)

¾ cup dried red lentils

½ tsp chili powder

½ tsp garlic powder

½ tsp cumin

¼ tsp cayenne pepper

¼ to ½ 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!

crushed tortilla chips

sliced or diced jalapeños

chopped red onion

fresh pico de gallo or salsa

sliced avocado

fresh cilantro

subheading: SlOW COOKER INSTRUCTIONS:

First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!

Next add everything except the heavy cream and toppings.

Cook on high for 5 to 6 hours, until dried lentils are cooked through and veggies are tender.

Swirl in the cream, add all your favorite toppings, and dive in!

In place of the heavy cream, feel free to use half-and-half or cream cheese. Skipping the cream? No problem! This recipe can be made without it - let your tastebuds be your guide.

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