Description
A vibrant, flavorful vegan soup combining creamy lentils and zesty spices, finished with crunchy tortilla strips.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Corn tortillas, cut into strips
- Avocado, for topping
- Lime, for serving
Instructions
- In a large pot, heat a splash of oil over medium heat. Sauté the onion and garlic until softened and fragrant, about 5 minutes.
- Add the chopped bell pepper and cook for another 2 minutes.
- Stir in the lentils, diced tomatoes, vegetable broth, cumin, and chili powder. Bring to a gentle boil.
- Once boiling, reduce heat to low and simmer for about 15 minutes, until lentils are tender.
- Season with salt and pepper to taste. Adjust spices as desired.
- Add the corn tortilla strips in the last few minutes of cooking.
- Serve hot, generously topped with avocado and a squeeze of lime.
Notes
For added richness, roast corn tortilla strips in the oven until crispy. The soup tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg