Creamy Lentil Tortilla Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  5 cloves, minced or 15g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Chili powder

  Spices

  2 tsp or 5g

• Sauce, hot chile, sriracha

  13 tsp or 65g

• Black beans

  Mature seeds, raw

  100g

• Corn

  Sweet, yellow, raw

  100g

• Tomatoes

  Green, raw

  1 medium or 123g

• Lentils

  Sprouted, raw

  ¾ cup or 58g

• V8 vegetable juice

  Campbell soup company, v8 picante

  32 oz or 972g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  100g

• Limes

  Raw

  1 fruit or 67g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat olive oil in a large pot over medium high heat.
2. Add onion and cook, stirring frequently for 3-4 minutes.
3. Add garlic, cumin, chili powder and chiles in adobo and cook, stirring frequently for another minute.
4. Add black beans, corn, lentils, tomatoes, V8, and coconut milk along with a few large pinches of salt and pepper. Stir to combine.
5. Cover the pot and bring to a simmer over medium heat.
6. Reduce heat to medium low and simmer, covered, for about 5 minutes or until the lentils are cooked through.
7. Add the juice of 1 lime and season to taste with salt and pepper.
8. Garnish and enjoy!
9. Recipe by: Kylie (source: https://midwestfoodieblog.com/vegan-lentil-tortilla-soup/)

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