Vegetarian Lentil Tortilla Soup
This Vegetarian Lentil Tortilla Soup brings together dried red lentils, black and pinto beans, corn, and a blend of tomato sauce, salsa verde, and vegetable broth for a rich and hearty meal. The soup simmers with diced onion, bell pepper, and jalapeño, resulting in a textured dish with a medium level of spiciness controlled by chili powder and cayenne. It can be customized with either heavy cream or alternatives for a creamier finish, and toppings like shredded cheese, avocado, and fresh cilantro enhance the flavor and texture.
Ingredients
- 1 cup onion diced
- 1 tsp avocado oil (or olive oil)
- 1 bell pepper diced
- 1 jalapeno pepper diced
- 2.5 cups vegetable broth (or chicken broth if needed)
- 15 oz tomato sauce or crushed tomatoes, canned
- ½ cup salsa verde or your favorite salsa!, mild or medium
- 1 TBSP tomato paste
- 15 oz black beans drained + rinsed, canned
- 15 oz pinto beans drained + rinsed, canned
- 1 cup corn (fresh, canned, or frozen)
- ¾ cup red lentils dried
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp cayenne pepper
- 1/4-1/2 cup heavy cream optional - see notes
- salt to taste
- black pepper to taste
Pile on the toppings!
- tortilla chip my favorite!, crushed
- cheddar cheese or mex-blend, shredded
- jalapeño sliced or diced
- onion red, chopped
- Pico de Gallo
- avocado sliced
- cilantro fresh
- sour cream or Greek yogurt
Instructions
- Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
- First, chop your veggies and measure out the ingredients.
- Next add everything but the heavy cream your toppings.
- This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
- Allow natural pressure release.
- Stir in the cream, add all your favorite toppings, and enjoy!
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 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.
- Swirl in the cream, add all your favorite toppings, and dive in!
Notes
- Heavy cream can be substituted with half-and-half or cream cheese to modify richness.
- Adding torn corn tortillas while cooking or crushed tortilla chips after serving thickens the soup and adds texture.
- Adjust the soup consistency with extra broth or tomato sauce to thin, or add more beans and veggies to thicken; increase seasoning if adding extras.
- Salt should be added at the end of cooking to accommodate varying sodium levels in broth, tomatoes, and beans.
- Spice level can be customized by adjusting jalapeños, salsa type, and cayenne pepper according to taste preference.
Nutrition Information
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 284
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 52g | 17% |
| Protein | 15g | 30% |
| Fat | 2g | 3% |
| Sodium | 1364mg | 57% |
| Potassium | 1049mg | 22% |
| Fiber | 17g | 68% |
| Sugar | 9g | 18% |
| Vitamin A | 1475IU | 30% |
| Vitamin C | 40.8mg | 45% |
| Calcium | 85mg | 9% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.