It's MEATLESS MONDAY and HEART HEALTH MONTH and we have an easy, one-pot, delicious and nutritious LENTIL TORTILLA SOUP for you!
Lentils are a highly nutritious plant protein. For this warming soup recipe, we used red lentils. Red lentils are a quick-cooking and wonderful source of iron, fiber and phytochemicals. Enjoy this vegetarian tortilla soup by topping with a little Greek yogurt, a sprinkle of cheese, red onion & jalapeño bits, cilantro, tortilla strips AND a squeeze of lime juice.
To top it off, lentils are associated with overall cardiovascular health! Perfect for February's theme of Heart Health Month!
Vegetarian Lentil Tortilla Soup Recipe
1 yellow onion, diced
1 bell pepper, diced
1 jalapeno pepper, diced & seeded
4 cups vegetable broth
15 oz crushed tomatoes
3/4 cup salsa verde
1 tbsp tomato paste
15 ounce can black beans, drained and rinsed
15 ounce can pinto beans, drained and rinsed
1/2 cup frozen corn
1 cup dried red lentils
1 tbsp extra virgin olive oil
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/4 cup whole milk or half and half
salt and pepper to taste
Toppings: diced red onion, shredded cheddar, diced jalapeño, avocado, cilantro, Greek yogurt, lime wedges
Heat olive oil in a large soup pot or dutch oven over medium heat. Add jalapeño, bell pepper and onion. Sauté for 5 minutes.
Add spices and tomato paste and cook for 1 minute.
Add beans, lentils, corn, broth, crushed tomatoes, salsa verde, and bring to a boil. Lower to a simmer and cook for 30 minutes.
Option to use an immersion blender and blend 5-6 times for a creamy texture. Stir in half and half.
Serve with your favorite toppings.
Notes: can be done in an instant pot or a slow cooker.