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Taco Lentil Soup.

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Servings 4 -5 Servings

Ingredients
  

  • Olive Oil
  • ½ Yellow Onion diced
  • ½ Red or Orange Bell Pepper diced
  • 2-3 Cloves of Garlic minced
  • 1 Cup of Green Lentils
  • 1.5 Tbsp Taco Seasoning I like Siete brand, or a low-sodium variety
  • 2 Tbsp. Tomato Paste
  • 4-5 Cups of Chicken Broth
  • 1 Cup of Salsa
  • 1 Cup of Corn fire-roasted corn adds more flavor
  • 1-15 oz Can of Red Kidney Beans
  • Black Pepper
  • Taco toppings and tortilla chips for serving Avocados, cheese, sour cream, red onion, etc.

Instructions
 

  • Drizzle olive oil in a large pot or Dutch oven over medium heat and cook diced onion and bell pepper for 4-5 minutes until softened; then add in garlic, sauté for an additional 1-2 minutes.
  • Add green lentils, taco seasoning, tomato paste and 4 cups of chicken broth to the pot; stir to combine and bring to a boil.
  • Reduce heat and simmer the mixture for 20 minutes, until the lentils are just about cooked through.
  • Stir in salsa, corn, and beans to the soup, and an additional cup of broth if the mixture looks too thick. Simmer for 15 minutes.
  • Season to taste with black pepper, and serve with your desired taco toppings and tortilla chips on the side.