Vegetarian Lentil Tortilla Soup
- 1 tsp oil
- 1/2 cup (60 g) chopped red onion
- 3 to 4 cloves of garlic minced
- 1 jalapeno minced (optional)
- 1/2 cup (74.5 g) chopped green bell pepper
- 1/2 cup (74.5 g) chopped red bell pepper
- 1/2 tsp (0.5 tsp) ground cumin
- 1/4 tsp (0.25 tsp) oregano and thyme
- 1/2 tsp (0.5 tsp) smoked paprika
- 1/4 tsp (0.25 tsp) cayenne or chipotle pepper powder or both
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 cup (90 g) red lentils quick-cooking lentils - masoor dal, washed and drained
- 2 cups (500 ml) water or broth
- 2 large tomatoes finely chopped, or 1.5 cup crushed tomatoes from a can
- 1 to 2 tbsp tomato paste
- 1/2 to 1 cup water or broth
- 1/2 tsp (0.5 tsp) or more salt
- 1 cup cooked black beans
- Crumbled tortilla chips for garnish avocado 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.
