Is this a mild recipe? I know it said subtlety spiced so I assumed so but just 1 chipotle pepper burned my mouth and made me cough (and my partner too who handles spice quite well) Maybe “small pepper” was subjective and I just used 1 pepper from the can? My favorite time saving hack for skipping cans entirely is to make my beans in the IP meal-prep style and then freeze them all measured out in 1 cup or 2 cup servings after cooking/cooling.This was a strange one. 30-40 minutes of high pressure (plus pressure build and release time) are usually needed to cook the beans and that is a lot of pressure for the veggies to endure, so they lose their shape/texture/etc in my experience. Hi Sarah! So I make a black bean dip with dried black beans and peppers/onion mixed in and what basically happens is that the delicate vegetables go beyond the point of tender and turn to complete mush (which is great since I’m blending the dip with a blender and all I need them for is flavor) so I’m not sure if this recipe can be made with dried beans. Vegan Lentil Chili (Instant Pot + Slow Cooker).Cheesy Vegetarian Spaghetti Squash Casserole.Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw.Broccoli and Cheese Soup (Instant Pot + Stove Top).All that’s left to do is scoop out a bowlful, pile on the toppings, and face-plant into this tasty vegetarian lentil tortilla soup! reader favorites Feel free to cook a little longer if time permits, up to you! Lastly swirl in your cream. The longer you let it cook the more pronounced the flavor will be. Once boiling, reduce heat to medium-low and simmer, covered, for 25-30 minutes. Let mixture come to a boil and add your dried lentils. Next add veggie broth, tomato sauce, salsa verde, beans, and spices stir to mix. Sauté your onion until edges are golden, then add your bell pepper, jalapeño, and corn. Use chicken broth if needed and you’re 100% welcome to add chopped or shredded chicken to this BUT promise me you’ll still add all the veggies and legumes too? Deal? optional stove-top soup instructionsīring a large pot to medium heat and add a drizzle of your favorite cooking oil. Skip the cream and the cheese and you’re good to go T-REX CHEFS If you get a chance to try this tasty vegetarian lentil tortilla soup, let me know! Leave some love in the comment form below or tag your photos with on Instagram so I can happy dance over your creation! Meal prepping? Make it in advance and enjoy for lunches or dinners all week long! It’s FABULOUS the next day and oh so flavorful! Vegetarian :: Vegan Option :: Gluten-Free :: Freezer-Friendlyĭid you make this recipe? I want to see! Tag on Instagram and Facebook! That’s enough for 6 side-dish sized servings or 3 big bowls! Pair it with your favorite Mexican main (anything from tacos to enchiladas to burritos) or a fresh salad for a delicious dinner that won’t disappoint. This easy peasy recipe yields 6 cups of deliciousness. It’s also a great use for rescuing all those broken tortilla chips at the bottom of the bag. Instead of tossing those crispity crunchity crumbs, use them as a tasty soup topper! You can even stash a bowl or two in the freezer for heat and eat “fast food” without the fuss OR the sketchy ingredients. You should totally plan on snagging a bowl to take to work/school the next day and another to pair with a cheesy quesadilla for dinner. Wait! Back to the recipe! It channels the flavor of my go-to tortilla soup perfectly, with the added bonus of extra veggies, extra legumes, and a swirl of creaminess that makes this easy, every day dinner soup feel like a luxurious indulgence.Īs for the leftovers, yowza! I’m happily scarfing a leftover bowl of this Vegetarian Lentil Tortilla Soup while typing this, seriously! The flavors mingle and jingle and it’s just plain magic. Obviously I was right (otherwise we would be talking about kale chips or spinach salads today) and I’m so stupid excited to share this one with y’all today! This Vegetarian Lentil Tortilla Soup is my all-time FAVORITE! It can be made in an Instant Pot pressure cooker, slow cooker, or on the stove, for an easy and crazy tasty soup everyone will love!Ĭue the jazz hands, people! Today we’re making a luscious, flavor-packed, rock-your-face-off vegetarian tortilla soup.Īfter much deliberation (ok like 5 seconds) I decided the marriage of my Slow Cooker Chicken Tortilla Soup and Lentil Veggie Chili would make the most delightful union.
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