Now that the air is starting to get a liitle bit cooler it is time to start making soups again. Soup season is one of my favorite seasons and it lasts for so long, well depending on where you live. This Lentil Taco Soup is one of my new favorite soups to encorporate into my weekly meal plan. This soup is easy to make and full of protien, fiber, veggies, and flavor!
My mom has been making taco soup for me since I was a kid so it has always been one of my favorites and a staple for me throughout my life. Once I went vegan I wanted to still have delisious and flavorful taco soup but knew I would need to find a protien substitute for the taco meat I use to use. After trying a couple different recipies I decided to make my own recipe with red lentils.
The first time I made this recipe it was an instant hit. Not onyl do the lentils add great protien but they also have good fiber. Red lentils visually look good in the soup and they help to hold onto the taco flavor rather than take any flavor away. Having red lentils into the taco soup adds a lot of heartiness to the recipe as well.
I make my soup in my instant pot because it is easier for me, however, this recipe can be done just as easily in a soup pot on a stovetop. For this recipe, you will need a can of corn (I prefer the low sodium/no salt added), a can of black beans (no salt added), a can of diced tomatoes, a can of green chilies, a red pepper, half a yellow onion, a jalapeño, red lentils, V8 or tomato juice and vegetable broth, taco seasoning, salt, and cumin.
Once you have all your ingredients you’ll want to dice up the onion, pepper, and jalapeño. Add all the ingredients into the instant pot. Hit the soup setting twice so it goes down to less. Seal the pot and leave it until done. I let it stay on warm for 15 minutes and then it’s ready to serve!
Serve it with some fresh avocado and enjoy!
- 1/2 cup of red lentils
- 1/2 yellow onion (white onion works too)
- 1 whole red pepper
- 1 can of black beans (any type of beans you prefer)
- 1 can of petite diced tomatoes and green chilies
- 3 cups or more of V8
- 1 cup of water
- 1 can of corn
- 1 jalapeño
- Salt to taste
- 1 packet of taco seasoning
- cumin powder to taste