Ingredients
Soup:
- 1 yellow onion, finely diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 jalapeno, seeds removed for less spice, diced
- 1 red bell pepper, diced
- 1 tablespoon tomato paste
- 2 (15 ounce) cans fire roasted crushed tomatoes (or 1 28-ounce can)
- ¾ cup red lentils
- 1 can black beans, drained and rinsed
- 1 cup corn
- ⅓ cup cashew cream (see recipe link)
- 3 to 4 cups low sodium vegetable broth
- 2 teaspoons chili powder
- 2 ½ teaspoons cumin
- 1 tablespoon brown or coconut sugar
- 1 teaspoon salt (use less if broth is not low sodium)
- 1 teaspoon oregano
- 1 tablespoon lime juice (about ½ lime)
Serving Suggestions:
- 1 cup tortilla strips
- 1 avocado, sliced
- 1 lime, juiced
- ½ cup chopped cilantro
Instructions
- Sauté onions: In a large pot or Dutch oven, heat olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes until translucent and fragrant.
- Add aromatics: Mix in the minced garlic, diced red bell pepper, and diced jalapeno (seeds removed for less heat). Sauté for another 3 minutes to soften and release their flavors.
- Incorporate tomato paste: Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly and deepen the soup’s flavor.
- Add main ingredients: Add the fire roasted crushed tomatoes, red lentils, black beans, corn, cashew cream, vegetable broth (starting with 3 cups for a thicker soup), chili powder, cumin, brown or coconut sugar, salt, and oregano. Stir well to combine.
- Simmer soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, stirring occasionally to prevent sticking.
- Check lentils: After 20 minutes, taste the lentils; if they are still crunchy, simmer for an additional 5-10 minutes until tender.
- Blend soup: Carefully transfer 2 cups of the soup into a blender and puree until smooth. Return the blended soup to the pot and stir to combine evenly.
- Finish with lime juice: Stir in the fresh lime juice, then taste and adjust seasonings as needed. Add more broth if you prefer a thinner consistency.
- Serve and garnish: Ladle the soup into bowls and top with crispy tortilla strips, sliced avocado, more fresh lime juice, and chopped cilantro for a fresh and flavorful finish.
Notes
- You can substitute coconut cream for the cashew cream if preferred, though cashew cream provides a creamier texture.
- One 28-ounce can of fire roasted tomatoes can be used instead of two 15-ounce cans.
- If crushed fire roasted tomatoes are unavailable, use diced or chopped fire roasted tomatoes and pulse briefly in a blender before adding.
- Adjust the amount of vegetable broth according to your preferred soup thickness.
- For less spicy soup, remove jalapeno seeds completely or omit jalapeno.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Mexican-inspired
- Diet: Vegan
