Salsa Verde Lentil Soup
Simple, quick and delicious, this Salsa Verde Lentil Soup is the perfect fall dinner. Ready in 30 minutes and packed with flavor!
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 yellow onion diced
- 1 bell pepper diced
- 1 jalapeño diced, optional
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 4 cups broth I used vegan chicken broth
- 12 ounces salsa verde homemade or store-bought
- 2.5 cups cooked lentils see notes
- 2 tablespoons cilantro chopped
- lime juice to taste, start with 1/2 lime
- tortilla chips, non-dairy yogurt, avocado optional, for serving
Instructions
- Heat the oil in a stock pot over medium heat. And the onion, bell pepper, jalapeño, garlic and dry seasonings. Cook down for 8-10 minutes, or until the veggies are soft, stirring frequently.
- Pour in the broth, salsa verde and lentils. Bring to a boil, lower the heat and simmer for 10 minutes. Add the cilantro & lime juice, taste and adjust the seasonings as needed.
- To serve, ladle the soup into bowls and top with avocado, vegan yogurt and serve with chips on the side.
Video
Notes
- I bought my lentils pre-cooked from the produce section at the store. If making from scratch, cook them separately so they don't absorb all of the broth in the soup.
Nutrition
Calories: 311kcal | Carbohydrates: 39g | Protein: 17g | Fat: 10g