Food Recipe
Vegetarian Lentil Tortilla Soup
TULSA, Oklahoma - Vegetarian Lentil Tortilla Soup with Michelle Bonicelli, OSU Tulsa
Ingredients:
1 c diced onion
1 tsp avocado oil (or olive oil)
1 bell pepper diced
1 jalapeno pepper diced
2.5 c vegetable or chicken broth
15 oz canned tomato sauce or crushed tomatoes
1 c mild or medium salsa verde
1 tbsp tomato paste
15 oz can black beans (drained & rinsed)
15 oz can pinto beans (drained & rinsed)
1 c corn (fresh, canned, or frozen)
¾ c dried lentils
½ tsp chili powder
½ tsp garlic powder
½ tsp cumin
¼ tsp cayenne pepper
Salt and pepper to taste
Slow Cooker Instructions:
- First chop the vegetables and measure out the ingredients. This will make everything super easy to toss together!
- Next add everything except the toppings.
- Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and vegetables are tender.
- Add all your favorite toppings!
Serves: 6 Nutritional analysis per serving: Calories: 284 Total fat: 2 g Sodium: 1364 mg Potassium: 1049 mg Fiber: 17 g Carbohydrates: 52 g Sugars: 9 g Protein: 15g