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Vegetarian Lentil Tortilla Soup

Jenn Laughlin - Peas and Crayons
  • 50 minutes
  • Serves 6

INGREDIENTS

1

Avocado

1

Bell pepper

1 15 ounce can

Black beans

1

Cilantro, fresh

1 cup

Corn, canned, or frozen fresh

1/2 tsp

Garlic powder

2

Jalapeno

1 cup

Onion

1 15 ounce can

Pinto beans

3/4 cup

Red lentils, dried

1

Red onion

1 can

Tomato sauce or crushed tomatoes

1 tbsp

Tomato paste

2 1/2 cups

Vegetable broth

1

Pico de gallo or salsa, fresh

1/2 cup

Salsa verde

1/4 tsp

Cayenne pepper

1/2 tsp

Chili powder

1

Salt and pepper

1 tsp

Avocado oil or olive oil

1/2 tsp

Cumin

1

Tortilla chips - my favorite

1

Cheddar or mex-blend cheese

1/4 cup

Heavy cream* (optional - see notes)

1

Sour cream or greek yogurt

5 people Recommend This Recipe