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lentil based soup recipe

Lentil Tortilla Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup lentils rinsed
  • 4 cups vegetable broth
  • 1 can diced tomatoes 14 oz
  • 1 cup corn kernels
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lime juiced
  • 4 corn tortillas sliced into strips
  • 1 avocado diced
  • 1/4 cup cilantro chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the garlic, cumin, and chili powder, cooking for 1 minute until fragrant.
  • Add the lentils and vegetable broth to the pot and bring to a boil.
  • Reduce the heat and let it simmer for 20 minutes, until the lentils are tender.
  • Stir in the diced tomatoes, corn, salt, and black pepper.
  • Simmer for an additional 10 minutes to meld flavors.
  • Remove the pot from heat and stir in lime juice.
  • Toast the tortilla strips in a dry skillet over medium heat until crispy.
  • Ladle the soup into bowls and top with avocado, cilantro, and tortilla strips.

Notes

For a richer flavor, consider roasting the tomatoes before adding them to the soup. If you prefer a spicier version, add a chopped jalapeño with the onions. Additionally, this soup can be made in advance and refrigerated, as the flavors improve the next day.
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