Ingredients
Scale
- 1 yellow onion
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 jalapeno, seeds removed for less spice
- 1 red bell pepper
- 1 tbsp tomato paste
- 2 (15 oz) cans fire roasted crushed tomatoes
- 3/4 cup red lentils
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1/3 cup cashew cream
- 3–4 cups low sodium vegetable broth
- 2 tsp chili powder
- 2 1/2 tsp cumin
- 1 tbsp brown or coconut sugar
- 1 tsp salt
- 1 tsp oregano
- 1 tbsp lime juice (about 1/2 lime)
- Serving garnishes: tortilla strips, 1 avocado, lime juice, 1/2 cup chopped cilantro
Instructions
- In a large pot, sauté diced onion in olive oil for 5 minutes.
- Add garlic, diced bell pepper, and jalapeno. Sauté 3 more minutes.
- Add tomato paste and sauté 2 more minutes.
- Add remaining ingredients except lime juice; stir and bring to a boil. Reduce heat and simmer 20–25 minutes, stirring occasionally.
- Check lentils; simmer additional 5–10 minutes if still firm.
- Transfer 2 cups of soup to a blender and blend until smooth; return to pot and stir.
- Stir in lime juice and adjust seasoning or add more broth to desired consistency.
- Serve with tortilla strips, chopped cilantro, lime, and avocado.
Notes
- Can use coconut cream instead of cashew cream if preferred.
- One 28 oz can of fire roasted tomatoes can be used as a substitute.
- If using diced or chopped fire roasted tomatoes, pulse in a blender before adding to soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 431
- Sugar: 9 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 19 g
- Protein: 19 g
- Cholesterol: 0 mg