This fall soup is healthy, hearty, + perfect for fall! You'll love how easy it is to whip up for dinner, too. In fact, I was chatting back and forth with the recipe creator, Jenn, and we both admitted we love making this recipe strictly for the purpose of having leftovers you can grab at a moment's notice. Try it + I promise you'll love it!
I make the recipe in my instant pot, but prep it slightly different from the original recipe. I'll post it with my revisions below, but you can find the original recipe here on Jenn's website where she posts instructions for making it her way on the stove, instant pot, or slow cooker.
Vegetarian Lentil Tortilla Soup
- 1 cup diced onion
- 1 tsp avocado oil or olive oil
- 1 bell pepper, diced
- 1 jalapeno pepper, diced
- 2.5 cups chicken broth (or vegetable broth)
- 1 can (14-15 oz) crushed tomatoes
- 1/2 cup salsa
- 1 TBSP tomato paste
- 1 (15 oz) can black beans, drained + rinsed
- 1 (15 oz) can pinto beans, drained + rinsed
- 1 cup corn (fresh, canned, or frozen)
- 3/4 cup dried red lentils
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- toppings (tortilla chips, grated cheese, chopped onion, avocado chunks, cilantro, sour cream or plain greek yogurt, etc.)
Instructions for Instant Pot
- Chop your veggies and measure out the ingredients.
- Put your instant pot on the SAUTE setting. Add olive or avocado oil.
- Once the oil is hot, saute the onion, bell pepper, and jalapeno until the onions become translucent. Then add the rest of the ingredients: broth, crushed tomatoes, salsa, tomato paste, black beans, pinto beans, corn, lentils, and spices. Mix everything together and close the instant pot with its lid, making sure to set the valve to seal. Set IP to high pressure for 15 minutes.
- Set your instant pot to manual high pressure for 15 minutes. When it's finished, use natural pressure release.
- Once it's ready, serve your lentil tortilla soup with all of your favorite toppings and enjoy! These work wonderfully as leftovers, too.
Note: If you'd like a thinner consistency, add about 1/4 c milk to the soup after it's finished cooking.