Mexican Lentil Tortilla Soup
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • ½ cup lentils rinsed
  • 6 cups vegetable broth
  • 1 (14 ounce) jar crushed tomatoes
  • ½ jalapeno pepper, seeded and minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon sea salt, more as needed
  • ¼ teaspoon pepper, more as needed
  • ¼ cup chopped fresh cilantro
  • 3 sprouted corn tortillas, cut in ½ inch wide pieces
Optional Toppings:
  • sliced avocado
  • goat cheese
  • a squeeze of fresh lime
Instructions
  1. 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.
  2. 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/