Vegetarian Lentil Tortilla Soup

Vegetarian Lentil Tortilla Soup

This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove, making it one of our favorite make-ahead soup recipes!

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 if needed)

·       15 oz canned tomato sauce or crushed tomatoes

·       1/2 cup mild or medium salsa verde (or your favorite salsa!)

·       1 TBSP tomato paste

·       15 oz can black beans (drained + rinsed)

·       15 oz can pinto beans (drained + rinsed)

·       1 cup corn (fresh, canned, or frozen)

·       3/4 cup dried red lentils

·       1/2 tsp chili powder

·       1/2 tsp garlic powder

·       1/2 tsp cumin

·       1/4 tsp cayenne pepper

·       1/4-1/2 cup heavy cream* (optional - see notes)

·       salt and pepper to taste

PILE ON THE TOPPINGS!

·       crushed tortilla chips (my favorite!)

·       shredded cheddar or mex-blend cheese

·       sliced or diced jalapeños

·       chopped red onion

·       pico de gallo

·       sliced avocado

·       fresh cilantro

·       sour cream or greek yogurt

Instructions

1.    Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.

2.    First, chop your veggies and measure out the ingredients. 

3.    Next add everything but the heavy cream your toppings.

4.    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!

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Full instructions: Click here

  Click here