3 sprouted corn tortillas, cut in ½ inch wide pieces
Optional Toppings:
sliced avocado
goat cheese
a squeeze of fresh lime
Instructions
In a large pot, heat the olive oil over medium heat. Add the onion, celery and carrots and cook until tender, 8-10 minutes. Add the garlic and cook 1 minute. Add the lentils, vegetable broth, tomatoes, jalapeno, cumin, coriander, salt, pepper, cilantro and tortilla strips. Bring to a boil and turn down the heat to a simmer. Cook for 20-25 minutes.
To serve, place some of the soup in a bowl and top with the sliced avocado and goat cheese. Enjoy!
Notes
***Please use all organic ingredients if possible*** This recipe can also be used in a slow cooker, just throw all ingredients into the pot, and cook on high for 4-6 hours
Recipe by Food Babe at https://foodbabe.com/mexican-lentil-tortilla-soup/