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Name: Lentil Taco Soup
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients; 1 onion; 3 cloves garlic; 1 cup dry brown lentils; 15 oz. can petite diced tomatoes; 15 oz. can black beans (or pinto kidney); 1 cup corn (I use frozen); 4 cups vegetable broth; 3 Tbsp. taco seasoning*; Optional toppings: cilantro fresh tomato, avocado, tortilla strips, dairy-free cheese, green onion, hot sauce; Taco Seasoning (yields 3 Tbsp):; 1 Tbsp chili powder; 1.5 tsp cumin; 1 tsp oregano; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp paprika; 1/2 tsp salt; 1/4 tsp cayenne pepper

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INGREDIENTS

Ingredients
1 onion
3 cloves garlic
1 cup dry brown lentils
15 oz. can petite diced tomatoes
15 oz. can black beans (or pinto ; kidney)
1 cup corn (I use frozen)
4 cups vegetable broth
3 Tbsp. taco seasoning*
Optional toppings: cilantro ; fresh tomato, avocado, tortilla strips, dairy-free cheese, green onion, hot sauce
Taco Seasoning (yields 3 Tbsp):
1 Tbsp chili powder
1.5 tsp cumin
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp cayenne pepper

INSTRUCTIONS

Directions

Dice onion.

In a stockpot over med-high heat, saute onion in 3 Tbsp. broth/water for about 6-7 minutes.

Meanwhile, mince garlic and make taco seasoning.

When onion is translucent, add garlic and taco seasoning. Saute 1 minute.

Add 4 cups broth and tomatoes with juice. Bring to a light boil.

Rinse lentils and add to stockpot. Once lightly boiling, reduce heat, cover, and simmer for 30 minutes or until lentils are tender. (Add more broth/water if desired.)

Rinse and drain black beans. Stir in black beans and corn during last few minutes of cooking.

Serve with any desired toppings.

Thegardengrazer.com

NOTES

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Lentil Taco Soup

Ingredients 
1  onion 
3  cloves garlic 
1 cup dry brown lentils 
15  oz. can petite diced tomatoes 
15  oz. can black beans (or pinto kidney)
1 cup corn (I use frozen) 
4 cups vegetable broth 
3 Tbsp. taco seasoning* 
  Optional toppings: cilantro fresh tomato, avocado, tortilla strips, dairy-free cheese, green onion, hot sauce
  Taco Seasoning (yields 3 Tbsp): 
1 Tbsp chili powder 
1.5 tsp cumin 
1 tsp oregano 
1 tsp onion powder 
1 tsp garlic powder 
1 tsp paprika 
1/2 tsp salt 
1/4 tsp cayenne pepper

Directions
Dice onion.
In a stockpot over med-high heat, saute onion in 3 Tbsp. broth/water for about 6-7 minutes.
Meanwhile, mince garlic and make taco seasoning.
When onion is translucent, add garlic and taco seasoning. Saute 1 minute.
Add 4 cups broth and tomatoes with juice. Bring to a light boil.
Rinse lentils and add to stockpot. Once lightly boiling, reduce heat, cover, and simmer for 30 minutes or until lentils are tender. (Add more broth/water if desired.)
Rinse and drain black beans. Stir in black beans and corn during last few minutes of cooking.
Serve with any desired toppings.

Thegardengrazer.com

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Nutrition

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Serving Size: 1 (1294g)
Recipe Makes: 1

Calories: 401
Calories from Fat: 22 (5%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 2253.7mg		78 %
Potassium 1224.4mg		32 %
Total Carbohydrate 77g		23 %
	Dietary Fiber 22.7g	91 %
	Sugars, other 54.4g
Protein 23.6g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 401

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