Cooked - Red Lentil Tortilla Soup Recipe - Pamela Salzman

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Home Pricing Community My Recipes

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Red Lentil Tortilla Soup Recipe - Pamela Salzman

6.0

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

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

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.
Add the cumin and chili powder and sauté for 1 minute.
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.
Taste for seasoning and serve with desired toppings.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 115 weeks ago

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