This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove, making it one of our favorite make-ahead soup recipes!

Source: https://peasandcrayons.com/2017/02/vegetarian-lent

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INGREDIENTS

1 cup Onion ; diced
1 teaspoon Olive oil
1 Red bell pepper ; diced
2 1/2 cups Vegetable or Chicken Broth
15 ounce Crushed tomatoes
1/2 cup Salsa Verde ; Pick your fav
1 tablespoon Tomato paste
15 oz Black beans ; canned
15 oz Pinto beans ; canned
1 cup Corn ; fresh, canned, or frozen
3/4 cup Dried Red Lentils
1/2 teaspoon Chili powder
1/2 teaspoon Garlic powder
1/2 teaspoon Ground cumin
1/4 teaspoon Ground cayenne pepper
1/4-1/2 cup Heavy cream
Corn tortilla chips ; topping
Shredded cheese ; topping
Diced Red Onion ; topping
Sour Cream ; topping
Sliced Avocado

Servings

INSTRUCTIONS

Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.

First, chop your veggies and measure out the ingredients.

Next add everything but the heavy cream your toppings.

This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!

Allow natural pressure release.

Stir in the cream, add all your favorite toppings, and enjoy!

SLOW COOKER INSTRUCTIONS:

First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!

Next add everything except the heavy cream and toppings.

Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.

Swirl in the cream, add all your favorite toppings, and dive in!

NOTES

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Lentil Tortilla Soup

1 cup Onion diced
1 teaspoon  Olive oil 
1  Red bell pepper diced
2 1/2 cups Vegetable or Chicken Broth 
15 ounce Crushed tomatoes 
1/2 cup Salsa Verde Pick your fav
1 tablespoon Tomato paste 
15 oz Black beans canned
15 oz Pinto beans canned
1 cup Corn fresh, canned, or frozen
3/4 cup Dried Red Lentils 
1/2 teaspoon Chili powder 
1/2 teaspoon Garlic powder 
1/2 teaspoon Ground cumin 
1/4 teaspoon Ground cayenne pepper 
1/4-1/2 cup Heavy cream 
  Corn tortilla chips topping
  Shredded cheese topping
  Diced Red Onion topping
  Sour Cream topping
  Sliced Avocado

Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
First, chop your veggies and measure out the ingredients. 
Next add everything but the heavy cream your toppings.
This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
Allow natural pressure release.
Stir in the cream, add all your favorite toppings, and enjoy!

SLOW COOKER INSTRUCTIONS:
First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
Next add everything except the heavy cream and toppings.
Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.
Swirl in the cream, add all your favorite toppings, and dive in!

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1771g)
Recipe Makes: 6 Servings

Calories: 2135
Calories from Fat: 964 (45%)

Amt Per Serving		% DV

	Total Fat 107.2g	143 %
	Saturated Fat 62.5g	313 %
	Monounsaturated Fat 34g
	Polyunsanturated Fat 4.4g
Cholesterol 389.8mg		120 %
Sodium 2056.4mg		71 %
Potassium 5240.7mg		138 %
Total Carbohydrate 192.2g		57 %
	Dietary Fiber 18.9g	76 %
	Sugars, other 173.2g
Protein 109.5g		156 %
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.

About Our Nutrition Facts

Calories per serving: 2135

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