Lentil Taco Soup
Try this Lentil Taco Soup recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
contains dairy
dairy free
pescatarian
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1 onion
- 1 tsp oregano
- ingredients
- 1 tbsp chili powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 3 cloves garlic
- 4 cups vegetable broth
- 1.5 tsp cumin
- 1 cup dry brown lentils
- 15 oz. can petite diced tomatoes
- 15 oz. can black beans (or pinto kidney)
- 1 cup corn (i use frozen)
- 3 tbsp. taco seasoning*
- optional toppings: cilantro fresh tomato, avocado, tortilla strips, dairy-free cheese, green onion, hot sauce
- taco seasoning (yields 3 tbsp):
- Carbohydrate 77.0363795876583 g
- Cholesterol 0 mg
- Fat 2.4342679179928 g
- Fiber 22.6641461441954 g
- Protein 23.6426975009701 g
- Saturated Fat 0.388518541900322 g
- Serving Size 1 1 (1294g)
- Sodium 2253.73291674658 mg
- Sugar 54.3722334434629 g
- Trans Fat 0.458879916886238 g
- Calories 401 calories
Directions Dice onion. In a stockpot over med-high heat, saute onion in 3 Tbsp. broth/water for about 6-7 minutes. Meanwhile, mince garlic and make taco seasoning. When onion is translucent, add garlic and taco seasoning. Saute 1 minute. Add 4 cups broth and tomatoes with juice. Bring to a light boil. Rinse lentils and add to stockpot. Once lightly boiling, reduce heat, cover, and simmer for 30 minutes or until lentils are tender. (Add more broth/water if desired.) Rinse and drain black beans. Stir in black beans and corn during last few minutes of cooking. Serve with any desired toppings. Thegardengrazer.com
