Empty My Fridge
1 Pot Red Lentil Tortilla Soup
Ingredients
- Oil1 tsp
- Red onion · chopped½ cups
- Garlic3–4 cloves
- Jalapeño chili1
- Bell pepper · chopped1 cup
- Cumin · ground½ tsp
- Oregano¼ tsp
- Smoked paprika½ tsp
- Cayenne or chipotle pepper powder or both¼ tsp
- Garlic powder½ tsp
- Red lentil½ cups
- Water or broth2 cups + ½–1 cup
- Tomato2
- Tomato paste1–2 tbsp
- Salt½ tsp
- Black bean · cooked1 cup
- Tortilla chips
Instructions
- Heat the oil in a saucepan over medium heat. Cook the onion and garlic for 3 minutes.
- Add the jalapeño (if using), bell peppers, and stir. Cook for 3 to 4 minutes.
- Stir in the spices and herbs. Add the washed, drained lentils and the water, then cook for 11 to 12 minutes, until al dente.
- Add the remaining ingredients and mix well. Add any extras such as corn, beans, vegetables, or chopped corn tortilla. Cook for 10 minutes, or until it reaches the desired consistency.
- Taste, then adjust salt and heat. Finish with a dash of lime juice and serve garnished with chips, avocado, and cilantro.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
GarlicOnionTomatoBell pepperRed onionTomato pasteLentilBlack bean
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