Vegan Lentil Tortilla Soup

Ingredients

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 clove or 12g

• Jalapeno

  Pop Chips

  1 serving or 23g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Lentils

  Raw

  ¾ cup or 144g

• Black beans

  Mature seeds, raw

  100g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Cashews

  Raw, Organic - Sage Valley

  33g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Vegetable Broth

  From bouillons. Low sodium

  300g

• Chili powder

  Spices

  2 tsp or 5g

• Cumin

  Spices, cumin seed

  2 ½ tsp, whole or 5g

• Sauce, peanut, made from coconut, water, sugar, peanuts

  1 tbsp or 17g

• Salt

  Table

  ½ dash or 0.2g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Lime juice

  Raw

  1 tbsp or 15g

• Tortillas

  Ready-to-bake or -fry, corn, without added salt

  100g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Limes

  Raw

  1 fruit or 67g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Tomatoes

  Red, ripe, raw, year round average

  425g

Directions

1. In a large pot or dutch oven, add the finely diced onion and olive oil. Saute for about 5 minutes.
2. Add in the minced garlic, diced bell pepper, and diced jalapeno. If you want less spice, just remove the seeds from the jalapeno or use less. Saute for about 3 extra minutes, then add in the corn and saute an additional 2 or so minutes.
3. Add the diced tomatoes to a blender and pulse a few times until they resemble something that looks like salsa. This is optional, but I do suggest it for the best flavor/texture!
4. Add to the pot along with all remaining ingredients, aside from the lime juice, we'll add that at the end. I used 3 cups of veggie broth because I wanted this on the thicker side, if you like it more brothy, use 4. If you're not sure, start with 3 and add more at the end if you want to thin it out.
5. Stir everything well to combine and bring to a boil. Reduce heat to low, cover and let simmer for about 20-25 minutes, stirring occasionally.
6. After about 20 minutes, taste to check to see if the lentils are fully cooked. Let simmer for 5-10 more minutes if they still have a crunch to them.
7. Once the lentils are done, transfer 2 cups worth of soup to a blender and blend until smooth.
8. Transfer back to the pot and stir to combine. Stir in the lime juice. Taste and adjust flavors as desired, and/or add more broth to thin it out if you like.
9. Serve and garnish with tortilla strips (see the body of the post for how to make these homemade!), chopped cilantro, fresh lime juice, avocado and sour cream.
10. Recipe by: Claire Cary (source: https://eatwithclarity.com/vegan-tortilla-soup/)

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