Super Easy Lentil Tortilla Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil, avocado oil, or ghee
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 28 ounce can of diced tomatoes
- 2 tablespoons tomato paste
- 48 ounces beef bone broth
- 20 ounces Fillo’s Peruvian Lentils
For the garnishes
- 1/4 cup avocado oil
- 4 chickpea tortillas, cut into strips
- sour cream or coconut cream
- fresh cilantro
- green onions
- lime wedges
Instructions
- Place a large pot over medium heat. Add fat along with the onion and bell pepper. Sauté for 5-7 minutes, until the onion becomes translucent. Add garlic cloves and sauté for another 3 minutes.
- Add salt, chili powder, cumin, smoked paprika, and cayenne pepper. Then add the diced tomatoes, tomato paste, beef broth, and lentils. Mix to combined, cover and let come a low boil for 10 minutes.
- While the soup comes to a boil, place a small pan over medium heat and add the 1/4 cup avocado oil. Once hot, add the strips of tortillas and let cook in the oil for 10-15 seconds, until they begin to brown. Remove them from the oil with a slotted spoon and place on a paper towel then sprinkle with salt.
- Once the soup is done cooking, top it with tortilla crisps, cream, cilantro, green onions, and a lime wedge.
Find it online: https://paleomg.com/super-easy-lentil-tortilla-soup/