Lentil Taco Soup
Course:
Soups
Difficulty:
Easy
Pulse Type:
Lentils
Specialty Diet:
Gluten Free, Vegan, Vegetarian
Nutrition:
300 calories or less, 7g+ fiber, 7g+ protein
Prep Time:
15
minutes
Cook Time:
10
minutes
Total Time:
25
minutes
Servings:
12
cups
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Ingredients
2
cups
lentils, brown
dried, rinsed
6
cups
vegetable broth
1/2
cup
black beans
dried; rinsed
1/2
cup
red beans
dried; insed
1
tbsp
olive oil
1/3
cup
onion
chopped
2
cloves
garlic
minced
1/2
cup
taco seasoning
1
28 oz can
tomatoes
crushed
1
cup
corn, frozen
2/3
cup
cilantro
chopped
Instructions
Soak and cook the black and red beans according to package instructions. In a Dutch oven, place your lentils and add 6 cups of broth. Gently simmer with lid titled on top for about 15 minutes. While the lentils are simmering, in a saucepan, add the oil and then sauté the onion and garlic. Mixture. After the lentils have been cooked, add the onion and garlic mixture. Then add the taco seasoning, tomatoes, cooked black beans and cooked red beans. Bring to boil and simmer for 10 minutes. Make sure you do not overcook the lentils or they will become mushy. Sprinkle cilantro on top. Optional: can serve with light sour cream.