Creamy Vegan Lentil Tortilla Soup

Creamy Vegan Lentil Tortilla Soup , By supereasy.blognindi.site .

This creamy, flavor-forward, Vegan Lentil Tortilla Soup is the perfect quick and easy weeknight dinner! It takes just 20 minutes to throw together and uses just a handful of pantry staple ingredients. It's healthy but super hearty so the meat-eaters in your life won't even realize that it's totally vegetarian!

Total Time: 20 Minutes, Servings: 8 Servings

Ingredients :

• 1 tablespoon olive oil
• 1 red onion, diced
• 5 cloves garlic, minced
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 1–3 teaspoons chiles in adobo, optional
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can corn, drained
• 1 (15 oz.) can fire roasted diced tomatoes
• 3/4 cup split red lentils
• 32 oz. V8 or other brand vegetable juice
• 1 (13.5 oz.) can full fat coconut milk
• juice of 1 lime
Garnish:
• tortilla strips
• sour cream
• sliced jalapeno
• fresh chopped cilantro

Instructions :

• Heat olive oil in a large pot over medium high heat.
• Add onion and cook, stirring frequently for 3-4 minutes.
• Add garlic, cumin, chili powder and chiles in adobo and cook, stirring frequently for another minute.
• Add black beans, corn, lentils, tomatoes, V8, and coconut milk along with a few large pinches of salt and pepper. Stir to combine.
• Cover the pot and bring to a simmer over medium heat.
• Reduce heat to medium low and simmer, covered, for about 5 minutes or until the lentils are cooked through.
• Add the juice of 1 lime and season to taste with salt and pepper.
• Garnish and enjoy!

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