1 Pot Lentil Tortilla Soup (Instant Pot or Saucepan)
Easy Tortilla Soup with Red lentils. 1 Pot 30 minutes! Add veggies of choice, garnish with tortilla chips or avocado. Vegan Gluten-free Soy-free Nut-free Recipe. To double, double everything except water. Start with a bit less than double water/liquid.
Cuisine: Gluten-free, Vegan
Author: Vegan Richa
1/2cupchopped red onion
3 to 4clovesof garlicminced
1/2cupchopped green bell pepper
1/2cupchopped red bell pepper
1/4tsporegano and thyme
1/4tspcayenne or chipotle pepper powder or both
1/2cupred lentilsquick cooking lentils - masoor dal, washed and drained
2cupswater or broth
2large tomatoesfinely chopped, or 1.5 cup crushed tomatoes from a can
1 to 2tbsptomato paste
1/2 to 1cupwater or broth
1/2tspor more salt
1cupcooked black beans
Crumbled tortilla chips for garnishavocado and other garnishes and lime juice
Heat oil in a saucepan over medium heat. Add onion and garlic and cook for 3 minutes Add jalapeno, bell peppers and mix and cook for 3 to 4 minutes.
Add the spices and herbs and mix in. Add a pinch of allspice or loves for additional flavor if you wish. Add the washed and drained lentils and water and cook for 11 to 12 minutes or until al dente.
Add the rest of the ingredients, mix well. Add other additions such as 1/2 cup corn or cooked black beans or other beans, veggies, some chopped up corn tortilla at this point. (I make the soup with or without beans , pictured without beans). Cook for 10 minutes or until desired consistency. Taste and adjust salt and heat.
Add a dash of lime juice, garnish with chips, avocado, cilantro. See IP instructions in Notes.
Instant Pot: Saute the onion, garlic, jalapeno and peppers for 5 minutes. Add the rest of the ingredients and a total of 2 cups of water. Close the lid on sealing and cook on manual for 3 minutes. Let the pressure release naturally. Taste and adjust, garnish and serve.Nutrition is 1 of 2 serves