Go Back
Print

Nourishing Veggie Lentil Tortilla Soup

this soup is the ultimate comfort food. you get the hearty, earthy bite of tender brown lentils, the sweetness of fire-roasted corn and bell peppers, and the gentle heat from jalapeño and chili spices.
Course Main Dishes, Protein
Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 10 minutes
Servings 5 servings
Calories 300kcal

Ingredients

  • 2 tbsp avocado oil or olive oil
  • 1 medium red onion diced
  • 4 cloves garlic minced
  • 1 red bell pepper diced
  • 1 jalapeño finely diced (remove seeds for less heat)
  • 1 1/2 cups dried brown lentils rinsed
  • 18.3 oz can organic diced tomatoes with juices
  • 2 tbsp tomato paste
  • 1 cup fire roasted corn frozen or canned, drained
  • 6 cups vegetable broth
  • 1/2 cup cream heavy cream or half-and-half; can sub coconut cream for dairy-free
  • 1/2 cup shredded mexican cheese blend
  • 2 tsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp sea salt adjust to taste black pepper, to taste
  • juice of 1 lime fresh cilantro chopped (optional, for garnish)

Instructions

  • sauté veggies heat oil in a large pot over medium heat. add onion, garlic, red bell pepper, and jalapeño. cook for 5–6 minutes, stirring occasionally, until softened and fragrant.
  • toast spices u0026 lentils stir in the lentils, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. cook for 1–2 minutes to let the spices bloom.
  • add liquids u0026 simmer add diced tomatoes with their juices, tomato paste, corn, and vegetable broth. stir to combine. bring to a boil, then reduce heat to medium-low. cover and cook for 30–35 minutes, until the lentils are tender. stir occasionally and add more broth if needed.
  • finish the soup once lentils are cooked, stir in the cream, lime juice, and shredded mexican cheese until melted and creamy. taste and adjust seasonings.
  • serve ladle into bowls and garnish with cilantro if you’d like. you can add toppings (extra cheese, tortilla strips, avocado, sour cream, jalapeños) at the table.

Notes

Approximate Macros per serving (1/5 of recipe):
calories: 345
carbs: 44 g
protein: 15 g
fat: 13 g