Vegetarian Lentil Tortilla Soup

This uber simple and crazy sapid eater Lentil flannel-cake Soup are often created during a steriliser, slow cookware, or on the stove, creating it one among our favourite make-ahead soup recipes!

Ingredients

• 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)
• 14-15 oz can 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

PILE ON THE TOPPINGS!

• 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

Instructions

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. For more recipe click at here

source : peasandcrayons.com

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