Red Lentil Tortilla Soup Recipe
Author: 
Serves: 6
 
Ingredients
  • 2 Tablespoons unrefined, cold-pressed extra virgin olive oil or avocado oil
  • 1 medium yellow or red onion, diced
  • 1 jalapeno, seeded and diced
  • 1 large clove garlic, finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¾ cup red lentils
  • 1 ½ cups cooked black or pinto beans or 1 15 ounce can, drained and rinsed
  • 1 ½ cups diced tomatoes with the juice
  • 1 cup fresh or frozen corn kernels (fire-roasted is nice, too)
  • 2 teaspoons sea salt
  • freshly ground black pepper to taste
  • 4-5 cups vegetable or chicken stock or water
  • ¼ cup fresh cilantro leaves and tender stems, chopped
  • Toppings: chopped corn tortillas or tortilla chips, fresh lime wedges, sliced jalapenos, cubed avocado
Instructions
  1. Warm a large soup pot over medium heat. Add the oil and onion. Saute until tender and translucent, about 4-5 minutes. Add the jalapeno and garlic and sauté until fragrant, about 1 minute.
  2. Add the cumin and chili powder and sauté for 1 minute.
  3. Add the remaining ingredients except the toppings. Raise the heat to high and bring to a boil. Lower heat to a simmer, cover and cook until the lentils are soft, about 20-25 minutes.
  4. Taste for seasoning and serve with desired toppings.
Notes
Feel free to make this spicy by adding more jalapenos, a Serrano pepper, or cayenne. There are other toppings that would work as well, such as chopped onion, more fresh cilantro, or sour cream if you make it hot.
Recipe by Pamela Salzman at https://pamelasalzman.com/red-lentil-tortilla-soup-recipe/