Dump and Start Red Lentil Tortilla Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 128.0
- Total Fat: 1.0 g
- Cholesterol: 0.5 mg
- Sodium: 421.1 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 7.3 g
- Protein: 7.5 g
View full nutritional breakdown of Dump and Start Red Lentil Tortilla Soup calories by ingredient
Introduction
strange name, strange portions - i updated to use a full can of tomato sauce, added a jalapeno, more garlic, chicken broth vs veggie, and use salsa verde. Was just ok, till i treated it like shakshuka and added a couple fried eggs on top! strange name, strange portions - i updated to use a full can of tomato sauce, added a jalapeno, more garlic, chicken broth vs veggie, and use salsa verde. Was just ok, till i treated it like shakshuka and added a couple fried eggs on top!Number of Servings: 5
Ingredients
-
1/2 cup red lentils quick cooking lentils - masoor dal (washed and drained)
3/4 cup chopped/macerated onion
3/4 yellow/orange bell pepper
1 can Black beans
1/2 Frozen Sweet Corn
1 Tbsp minced garlic
1 jalapeno diced
1 tsp ground cumin
1/4 tsp chilli powder or cayenne pepper
3/4 tsp smoked paprika
1/2 salsa verde
1 can of Crushed Tomatoes or canned chopped tomatoes or sauce
1 1/2 Cup of chicken Broth
Tips
This was ok as made, but adding a fried egg, avocado and salt makes it amazing!
Directions
Dump the ingredients in the Instant pot.
Set to high pressure for 9 minutes. Allow the IP to naturally release the pressure. (about 20)
Open the lid, ladle instant pot red lentil tortilla soup into individual bowls. Top the lentil tortilla soup with the baked tortilla strips, sliced avocado, lime wedge, finely diced onions, sliced jalapenos and coriander leaves.
Serving Size: 1 - 1.5 cups
Number of Servings: 5
Recipe submitted by SparkPeople user NWILKER.
Set to high pressure for 9 minutes. Allow the IP to naturally release the pressure. (about 20)
Open the lid, ladle instant pot red lentil tortilla soup into individual bowls. Top the lentil tortilla soup with the baked tortilla strips, sliced avocado, lime wedge, finely diced onions, sliced jalapenos and coriander leaves.
Serving Size: 1 - 1.5 cups
Number of Servings: 5
Recipe submitted by SparkPeople user NWILKER.
