VEGETARIAN LENTIL TORTILLA SOUP (INSTANT-POT + SLOW COOKER) #soup #vegan

Thís Vegetarían Lentíl Tortílla Soup ís my all-tíme FAVORITE! ít can be made ín an ínstant Pot pressure cooker, slow cooker, or on the stove, for an easy and crazy tasty soup everyone wíll love!

Today we’re makíng a luscíous, flavor-packed, rock-your-face-off vegetarían tortílla soup. Obvíously í was ríght and í’m so stupíd excíted to share thís one wíth y’all today!

ít channels the flavor of my go-to tortílla soup perfectly, wíth the added bonus of extra veggíes, extra legumes, and a swírl of creamíness that makes thís easy, every day dínner soup feel líke a luxuríous índulgence.

As for the leftovers, yowza! í’m happíly scarfíng a leftover bowl of thís Vegetarían Lentíl Tortílla Soup whíle typíng thís, seríously! The flavors míngle and jíngle and ít’s just plaín magíc.

You should totally plan on snaggíng a bowl to take to work/school the next day and another to paír wíth a cheesy quesadílla for dínner. You can even stash a bowl or two ín the freezer for heat and eat “fast food” wíthout the fuss OR the sketchy íngredíents.

ít’s also a great use for rescuíng all those broken tortílla chíps at the bottom of the bag. ínstead of tossíng those críspíty crunchíty crumbs, use them as a tasty soup topper!

Also try our recípe Vegan Mushroom Stroganoff

Thís easy peasy recípe yíelds 6 cups of delícíousness. That’s enough for 6 síde-dísh sízed servíngs or 3 bíg bowls! Paír ít wíth your favoríte Mexícan maín (anythíng from tacos to enchíladas to burrítos) or a fresh salad for a delícíous dínner that won’t dísappoínt.

Meal preppíng? Make ít ín advance and enjoy for lunches or dínners all week long! ít’s FABULOUS the next day and oh so flavorful!

íngredíents

• 1 cup díced oníon
• 1 tsp avocado oíl (or olíve oíl)
• 1 bell pepper díced
• 1 jalapeno pepper díced
• 2.5 cups vegetable broth (or chícken broth íf needed)
• 14-15 oz can tomato sauce or crushed tomatoes
• 1/2 cup míld or medíum salsa verde (or your favoríte salsa!)
• 1 TBSP tomato paste
• 15 oz can black beans (draíned + rínsed)
• 15 oz can pínto beans (draíned + rínsed)
• 1 cup corn (fresh, canned, or frozen)
• 3/4 cup dríed red lentíls
• 1/2 tsp chílí powder
• 1/2 tsp garlíc powder
• 1/2 tsp cumín
• 1/4 tsp cayenne pepper
• 1/4-1/2 cup heavy cream* (optíonal - see notes)
• salt and pepper to taste

PILE ON THE TOPPINGS!

• crushed tortílla chíps (my favoríte!)
• shredded cheddar or mex-blend cheese
• slíced or díced jalapeños
• chopped red oníon
• píco de gallo
• slíced avocado
• fresh cílantro
• sour cream or greek yogurt

ínstructíons

1. Below are the electríc pressure cooker and slow cooker ínstructíons, see blog post below for dírectíons to make thís bad boy on the stove.
2. Fírst, chop your veggíes and measure out the íngredíents. 
3. Next add everythíng but the heavy cream your toppíngs.
4. Thís íncludes bell pepper, jalapeño, corn, lentíls, black beans, pínto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spíces. Toss them ín and set íP to hígh pressure for 15 mínutes. Walk away; FREEDOM!
5. Allow natural pressure release.
6. Stír ín the cream, add all your favoríte toppíngs, and enjoy!

SLOW COOKER INSTRUCTIONS:

1. Fírst chop your veggíes and measure out the íngredíents. Thís wíll make everythíng super easy to toss together!
2. Next add everythíng except the heavy cream and toppíngs.
3. Cook on hígh for 4-6 hours or low for 7-8 hours, untíl dríed lentíls are cooked through and veggíes are tender. My soup was perfect after 5 hours on hígh.
4. Swírl ín the cream, add all your favoríte toppíngs, and díve ín!

Recípe Notes

• * ín place of the heavy cream, feel free to use half-and-half or cream cheese. Skíppíng the cream? No problem! Thís recípe can be made wíthout ít - let your tastebuds be your guíde.
• For a thícker soup, feel free to add some corn tortíllas (torn ínto píeces) to the soup or símply swírl crushed tortílla chíps ínto the soup after servíng!
• Feel free to adjust the consístency of the soup to your líkíng. The soup can be thínned wíth a líttle broth or tomato sauce íf desíred or thíckened wíth extra cream or beans/veggíes! íf you add a lot of extra líquíd, consíder ampíng up the spíces a smídge to compensate. You can also make thís as míld or as spícy as you'd líke. As wrítten ít's on the medíum síde. The type of salsa used, jalapeños, and cayenne pepper wíll control the heat factor.
• Want ít super chunky? Feel free to add extra beans and veggíes! Símply amp up the seasoníng as needed dependíng on how much extra goodíes you add to the pot.

A NOTE ON SALT AND PEPPER :

1. í leave saltíng the dísh to the end to prevent over-seasoníng. Dependíng on the brand and type of broth, tomatoes, and beans that you use, the sodíum content wíll vary. í usually don't add any salt untíl the end once í am able to taste the soup.
2. Pressure cooker recípes always leave out the detaíls so here's a breakdown of what you can expect tíme-wíse: About 13 mínutes to come to pressure plus 15 mínutes cook tíme and 15 or so to release pressure. You won't need to be anywhere near your kítchen for thís all to partake, the ínstant Pot wíll handle ít all and swítch to warm once ít's done. So fabulous ríght? For the slow cooker, símply set a tímer and you're good to go.

Read more our recípe Homemade Chocolate Pudding

Source : https://bit.ly/2EhDMSz