What’s Cookin’ Wednesday – Lentil Tortilla Soup
It’s getting cold here in NWA which is the perfect time for soup and chili! I love just dumping ingredients into a pot and letting them cook which is exactly what this recipe here is. Prior to switching over to plant-based/vegetarian meals, we really enjoyed chicken tortilla soup, so I wanted to try to make it without chicken!
This was a trial run for me, and it was a winner so I knew I had to share! For the chopped onion and green peppers, I use frozen because it’s easier!
Recipe:
1 cup chopped onion
1 cup chopped green pepper
2-3 chopped jalapeños (depending on how hot you like it)
2.5 cups vegetable broth
1 can Rotel
½ cup salsa (we like black bean corn salsa)
1 can black beans (drain & rinse)
1 can pinto beans (drain & rinse)
1 can lentils (drain & rinse)
½ packet of taco seasoning (or make your own recipe below)
1 can lite coconut milk
Optional Toppings: cheese, tortilla chips, sour cream
**Taco Seasoning Recipe:
1 tbl chili powder
1 ½ tsp cumin
1 tsp salt
½ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
Cooking Instructions:
Find a large stove top pot and add all of the above ingredients into the pot. Cook on medium heat for 20-25 minutes or until onions and peppers are cooked. Be sure to stir frequently!
Top with your favorite toppings and enjoy!
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