Description
Hearty Mexican-inspired vegetarian lentil tortilla soup delivers complex flavors and protein-packed nutrition in one delightful bowl. Comforting spices and rich textures invite you to savor each spoonful of this satisfying meal.
Ingredients
Scale
Protein Base:
- 1 cup dried green or brown lentils, rinsed
- 1 can (15 ounces / 425 grams) black beans, drained & rinsed
Vegetables and Aromatics:
- 1 small onion, chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces / 411 grams) diced tomatoes
Liquids and Seasonings:
- 4 cups vegetable broth
- 1 cup water
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt & pepper, to taste
Garnishes:
- 3 corn tortillas, cut into strips
- Avocado slices
- Fresh cilantro
- Shredded cheese
- Sour cream or Greek yogurt
Instructions
- Transform the Instant Pot to sauté function, creating a hot cooking surface with olive oil. Gently introduce diced onions, vibrant bell peppers, and minced garlic, allowing them to soften and release their aromatic essence for approximately 5 minutes.
- Introduce a symphony of spices – chili powder, ground cumin, and smoky paprika – stirring them into the vegetable medley and toasting for one minute to enhance their complex flavor profile.
- Cascade protein-rich lentils, robust diced tomatoes, creamy black beans, and liquid foundations of vegetable broth and water into the pot. Blend ingredients thoroughly, ensuring uniform distribution.
- Secure the Instant Pot lid, position the valve to sealing configuration, and activate high-pressure cooking for 20 minutes. After completion, permit natural pressure release for 10 minutes, then carefully expedite remaining pressure discharge.
- Awaken the soup’s brightness with fresh lime juice, calibrate seasoning using salt and pepper. Assess consistency, incorporating additional broth if needed for ideal texture. Present the vibrant creation adorned with crisp tortilla strips and preferred complementary garnishes like fresh cilantro, diced avocado, or tangy crema.
Notes
- Boost protein by adding quinoa or extra beans alongside lentils for more substantial plant-based nutrition.
- Customize heat levels by adjusting chili powder quantity or including fresh jalapeños for spice lovers.
- Make ahead and freeze in portions for quick weeknight meals, ensuring flavors develop more intensely during storage.
- Transform into gluten-free version by using certified gluten-free vegetable broth and corn tortilla strips instead of wheat-based options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (Instant Pot) or 7 hours (Slow Cooker)
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 5mg