Lentil Taco Soup

This is a pretty easy recipe that is packed full of nutritious and filling ingredients! On winter days soup is always a good idea.

INGREDIENTS

2 cups brown lentils 

2 cans black beans 

1.5 cups organic corn

8 cups vegetable broth

4 cups raw spinach

1 large red bell pepper, or 2 small ( chopped) 

1 large white onion, or 2 small ( chopped) 

4 garlic cloves minced 

1 28oz can fire roasted tomato 

2Tbs chili powder

1 Tbs cumin

1 tsp dried oregano

tsp smoked paprika 

1tsp salt

1/2 tsp paprika

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp cayenne ( optional) 

To garnish

plant based shredded cheese ( such as violife) 

chopped cilantro

DIRECTIONS

-In a large pot place lentils and vegetable broth together, bring to a boil, place lid and simmer for 20-30 minutes until soft. 

-While lentils cook warm a skillet with some olive oil. Sauté onions, pepper, and garlic till cooked through. ( about 5 min) then set aside. 

-Once lentils are cooked add remaining ingredients ( including items from skillet, tomatoes, corn, black beans, spices, spinach etc. 

-Warm all ingredients together for about 10-15 minutes till heated through. 

-Serve with cilantro garnish over rice, or by itself. 

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