Creamy Lentil Tortilla Soup
Servings: 6
Prep Time: ~5 minutes
Cook Time: ~15 minutes
Ingredients
- 1 tbsp Olive Oil
- 1 Red Onion
- 5 Cloves of Garlic
- 1 Tbsp cumin
- 2 tsp chili powder
- 1-3 tsp chiles in adobo, optional
- 1 (15oz.) can black beans drained and rinsed
- 1 (15oz can of corn, drained
- 1 (15oz can fire roasted diced tomatoes
- 3/4 cup split red lentils
- 32 oz. V8 or other brand vegetables juice
- 1 (13.5 oz) can light coconut
- Juice of 1 lime
- Salt and fresh cracked pepper
Instructions
- Heat olive oil in a large pot over medium high heat.
- Add onion and cook, stirring frequently for 3-4 minutes.
- Add garlic, cumin, chili powder and chiles in adobo and cook, stirring frequently for another minute.
- Add black beans, corn, lentils, tomatoes, V8, and coconut milk along with a few large pinches of salt and pepper. Stir to combine.
- Cover the pot and bring to a simmer over medium heat.
- Reduce heat to medium low and simmer, covered, for about 5 minutes or until the lentils are cooked through.
- Add the juice of 1 lime and season to taste with salt and pepper.
- Garnish with tortilla strips, sour cream, sliced jalapeno, and fresh cilantro and enjoy!
