Description
A comforting Vegetarian Lentil Tortilla Soup filled with tender lentils, vibrant vegetables, and topped with crispy tortilla strips, perfect for chilly evenings.
Ingredients
Scale
- 1 cup lentils
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for serving
- Avocado, diced (optional)
- Lime wedges for serving (optional)
Instructions
- Rinse the lentils and set aside.
- In an Instant Pot, sauté the onion, garlic, and bell pepper until soft and fragrant.
- Add in the lentils, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Stir to combine.
- Close the lid, seal it, and cook on high pressure for 15 minutes.
- If using a slow cooker, combine all ingredients and cook on low for 6-8 hours.
- On the stove, simmer for 30-40 minutes, or until the lentils are tender.
- Serve hot, topped with crispy tortilla strips, creamy avocado, and zesty lime wedges.
Notes
This soup stores beautifully in the fridge for up to five days and can also be frozen for up to three months. Customize it with your favorite toppings!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 500mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg