Vegetarian Lentil Tortilla Soup

By jiafei

6 Person

50 Minutes

284 Calories

This Vegetarian Lentil Tortilla Soup is my all-time FAVORITE! It can be made in an Instant Pot pressure cooker, slow cooker, or on the stove, for an easy and crazy tasty soup, everyone will love! It channels the flavor of my go-to tortilla soup perfectly, with the bonus of extra veggies, extra legumes, and a swirl of creaminess that makes this easy, everyday dinner soup feel like a luxurious indulgence.

Ingredients

Topping

Greek yogurt
Fresh cilantro
Sliced avocado
Chopped red onion
Diced jalapenos
Shredded cheddar cheese
Crushed tortilla chips

Pepper
Salt
1/4 cup Heavy cream
1/4 tsp. Cayenne pepper
1/2 tsp. Cumin
1/2 tsp. Garlic powder
1/2 tsp. Chili powder
3/4 cup Dried red lentils
1 cup Corn
15 oz. Pinto beans
15 oz. Black beans
1 tbsp. Tomato paste
1/2 cup Salsa
15 oz. Tomato sauce
2 1/2 cups Vegetable broth
1 Jalapeno pepper, diced
1 Bell pepper, diced
1 tsp. Olive oil
1 cup Diced onion

Method

01

First, chop your veggies and measure out the ingredients.
02

Next, add everything. This includes bell pepper, jalapeno, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa, and all your herbs + spices. Toss them in and set instant pot to high pressure for 15 minutes.
03

Allow natural pressure release. Stir in the cream, add all your favorite toppings, and enjoy!

Related Tags

Crock Pot Recipes

Slow Cooker Recipes

Instant Pot Recipes

Pressure Cooker Recipes

Soup Recipes

Vegetarian Lentil Tortilla Soup

4.7

( By jiafei )

01 Information

Grade easy
Serving 6 servings
Calorie 284 Kcal
Prep Time 10 Mins
Cook Time 40 Mins
Total Time 50 Mins

02 Ingredients

Topping

Greek yogurt

Fresh cilantro

Sliced avocado

Chopped red onion

Diced jalapenos

Shredded cheddar cheese

Crushed tortilla chips

Pepper

Salt

1/4 cup Heavy cream

1/4 tsp. Cayenne pepper

1/2 tsp. Cumin

1/2 tsp. Garlic powder

1/2 tsp. Chili powder

3/4 cup Dried red lentils

1 cup Corn

15 oz. Pinto beans

15 oz. Black beans

1 tbsp. Tomato paste

1/2 cup Salsa

15 oz. Tomato sauce

2 1/2 cups Vegetable broth

1 Jalapeno pepper, diced

1 Bell pepper, diced

1 tsp. Olive oil

1 cup Diced onion

03 Method

Step 1

First, chop your veggies and measure out the ingredients.

Step 2

Next, add everything. This includes bell pepper, jalapeno, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa, and all your herbs + spices. Toss them in and set instant pot to high pressure for 15 minutes.

Step 3

Allow natural pressure release. Stir in the cream, add all your favorite toppings, and enjoy!

04 Author