Chelle's Mexican Lentil Tortilla Soup

Spicy, satisfying and oh so good!

IMG_5336[1].jpg

This hearty lentil soup is my healthy spin on Mexican tortilla soup. I developed it years ago when I was craving Mexican food (my favorite food of all time)! It was cold outside and I was in the mood for my homemade pinto beans and rice, but my pantry said otherwise. So lentils became my beans and all the fixin’s took it to the next level! The lentils give it a heartiness, the jalapenos give it a bold kick and the fresh lime juice balances it all together. My daughter, Danielle learned to love avocados and cilantro with this soup and when I’m missing her, I whip up a batch to soothe my soul. It’s sure to be a fiesta in your mouth!

Serves Approximately 4

INGREDIENTS:

  • 1 cup organic lentils, rinsed

  • 5 cups filtered water (use 4 cups for a thicker consistency)

  • 2 large roma tomatoes, diced

  • 1 - 2 jalapenos, diced

  • 1/2 medium onion, diced

  • 1/2 lime, juiced

  • 1/2 teaspoons garlic powder

  • 1 - 2 teaspoons sea salt, to taste

  • fresh ground pepper, to taste

  • Tabasco, to taste

TOPPINGS: Chopped cilantro, diced cherry or grape tomatoes, sliced fresh avocado, fresh lime juice, dollop vegan sour cream or plain coconut yogurt, Tabasco, organic gluten free tortilla chips.

In a medium to large saucepan bring lentils and water to a boil. Add in tomatoes, jalapenos, onion, lime juice, garlic powder, salt and pepper, and Tabasco and stir. Lower heat to a simmer, cover and cook approximately 30 minutes. Add more sea salt, pepper and Tabasco to taste.

To Serve, add any of the following toppings listed above to each bowl and serve along with organic gluten free tortilla chips. I like to crunch up the tortillas and sprinkle on top.