Vegetarian Lentil Tortilla Soup

Looking for a new recipe to add to your meal prep rotation? Make this flavorful soup in advance and enjoy it for lunches or dinners all week long! It’s fabulous the next day (because all those spices have a chance to mingle together), and it freezes well, too!

Vegetarian Lentil Tortilla Soup
Crock Pot Recipe (8-10 servings)

Ingredients

• 1 onion, diced
• 1 bell pepper, diced
• 4 cups vegetable broth
• 15 oz can diced tomato, with liquid
• 1 cup mild salsa
• 6 oz can tomato paste
• 15 oz can black beans, drained & rinsed
• 15 oz can pinto beans, drained & rinsed
• 15 oz can corn, drained
• 3/4 cup dried lentils
• 1 Tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/8 tsp cayenne pepper
• 1/2 cup heavy cream (optional) - Feel free to use cream cheese or cashew cream in place of the heavy cream. Or skip the cream altogether! This recipe can be made without it, as seen in the photo above. Let your dietary preference(s) be your guide!

Directions

1. Add all ingredients, except heavy cream, to slow cooker.
2. Cook on high 4-6 hours or low 7-8 hours, until dried lentils are cooked through and veggies are tender.
3. If using cream, stir in just before serving.
4. Ladle soup into bowls and add all your favorite toppings to individual servings. Dig in and enjoy!

Topping Suggestions

• shredded cheese
• sour cream
• sliced green onions
• fresh cilantro
• chopped red onion
• sliced black olives
• diced avocado
• crushed tortilla chips

Recipe adapted from Peas and Crayons.