Vegetarian Lentil Tortilla Soup

peasandcrayons.com

Iris

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!

subheading: Pile on the toppings!:

crushed tortilla chips - my favorite!

shredded cheddar or mex-blend cheese

sliced or diced jalapeños

chopped red onion

fresh pico de gallo or salsa

sliced avocado

fresh cilantro

sour cream or greek yogurt

Note: Ingredients may have been altered from the original.

Directions at peasandcrayons.com

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