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Vegetarian Lentil Tortilla Soup

This eater Lentil flapcake Soup is my uncomparable FAVORITE! It will be created in a rapid Pot sterilizer, slow cooking utensil, or on the stove, for a straightforward and crazy tasty soup everybody can love! Cue the jazz hands, people! these days we’re creating a luscious, flavor-packed, rock-your-face-off eater flapcake soup.

Vegetarian Lentil Tortilla Soup

After a lot of deliberation (ok like five seconds) i made a decision the wedding of my Slow cooking utensil Chicken flapcake Soup and Lentil produce Chili would build the foremost pleasant union. clearly i used to be right (otherwise we might be talking concerning kale chips or spinach salads today) and I’m thus stupid excited to share this one with y’all today!

Wait! Back to the recipe! It channels the flavour of my go-to flapcake soup utterly, with the added  bonus of additional veggies, further legumes, and a swirl of soupiness that produces this simple, daily dinner soup desire an opulent indulgence. As for the leftovers, yowza! I’m jubilantly scarfing a leftover bowl of this eater Lentil flapcake Soup whereas typewriting this, seriously! The flavors mingle and jingle and it’s simply plain magic.

You should altogether arrange on snagging a bowl to require to work/school subsequent day and another to try with a inferior quesadilla for dinner. you'll be able to even stash a bowl or 2 within the deep-freeze for warmth and eat “fast food” while not the fuss OR the uncomplete ingredients. It’s conjointly a good use for rescuing all those broken flapcake chips at all-time low of the bag. rather than agitated those crispity crunchity crumbs, use them as a tasty soup topper!

This simple peasy direction yields half-dozen cups of lusciousness. That’s enough for six side-dish sized servings or three huge bowls! try it along with your favorite Mexican main (anything from tacos to enchiladas to burritos) or a recent dish for a delicious dinner that won’t frustrate.

Vegetarian Lentil Tortilla Soup


  • 1 cup diced onion
  • 1 tsp avocado oil (or olive oil)
  • 1 bell pepper diced
  • 1 jalapeno pepper diced
  • 2.5 cups vegetable broth (or chicken broth if needed)
  • 15 oz canned tomato sauce or crushed tomatoes
  • 1/2 cup mild or medium salsa verde (or your favorite salsa!)
  • 1 TBSP tomato paste
  • 15 oz can black beans (drained + rinsed)
  • 15 oz can pinto beans (drained + rinsed)
  • 1 cup corn (fresh, canned, or frozen)
  • 3/4 cup dried red lentils
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4-1/2 cup heavy cream* (optional - see notes)
  • salt and pepper to taste


  • crushed tortilla chips (my favorite!)
  • shredded cheddar or mex-blend cheese
  • sliced or diced jalapeños
  • chopped red onion
  • pico de gallo
  • sliced avocado
  • fresh cilantro
  • sour cream or greek yogurt


  1. Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
  2. First, chop your veggies and measure out the ingredients. 
  3. Next add everything but the heavy cream your toppings.
  4. This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
  5. Allow natural pressure release.
  6. Stir in the cream, add all your favorite toppings, and enjoy!


  1. First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
  2. Next add everything except the heavy cream and toppings.
  3. Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.
  4. Swirl in the cream, add all your favorite toppings, and dive in!

Recipe From : Peas and Crayons

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