Vegetarian Lentil Tortilla Soup PT50M https://img1.recipesrun.com/201907/2019/0902/6f/2/703296/300x200x90.jpg 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. 6 servings Ingredients: 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
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    Vegetarian Lentil Tortilla Soup

    4.3

    ( By jiafei )

    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.
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    Vegetarian Lentil Tortilla Soup
      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
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      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
      jiafei jiafei
      126 Recipes

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