Tex-Mex Lentil Tortilla Soup
with Peppers and Corn
Imagine all the flavours of nachos in a comforting bowl of soup! Roasted peppers, corn and onions swim in a rich, picante broth with softened lentils. A creamy dollop of guacamole and toasted chips finish off this one-pot dish!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
Red Lentils
2 unit
Vegetable Broth Concentrate
3 tbsp
Guacamole
1 unit
Crushed Tomatoes
200 g
Green Bell Pepper
2 tbsp
Enchilada Spice Blend
(Contains Sulphites)
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
7 g
Cilantro
85 g
Tortilla Chips
56 g
Red Onion
113 g
Corn Kernels
3 unit
Garlic, cloves
1 unit
Jalapeño
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut half the onion into 1/2-inch pieces. (Use a whole onion for 4 ppl.)Peel, then mince or grate garlic.Core, then cut pepper into 1/2-inch pieces.Core, then finely chop half the jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Rinse lentils in a strainer until water runs clear.
Add peppers, onions, corn, half the Enchilada Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Bake in the middle of the oven, stirring halfway through, until tender-crisp, 18-20 min.Set aside.
Meanwhile, heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then add garlic, 1 tbsp (2 tbsp) jalapeño and Tex-Mex paste. Cook, stirring often, until fragrant, 1-2 min.
Add lentils, broth concentrate and 2 1/2 cups (5 cups) water to the same pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until lentils soften, 10-15 min.Add crushed tomatoes. Cook, stirring occasionally, until soup thickens slightly, 5-6 min. Season with salt and pepper. Stir in veggies once they are cooked.
Meanwhile, add tortilla chips, remaining Enchilada Seasoning and 1 tbsp oil to another unlined baking sheet, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Toast in the top of the oven, until crisp and fragrant, 2-3 min. (NOTE: For 4 ppl, toast in the top and the bottom of the oven, rotating sheets halfway through.)Season with salt and pepper, to taste.
Divide soup between bowls. Dollop guacamole over top. Tear cilantro and sprinkle over top. Sprinkle with more jalapeños, if desired. Crush as many tortilla chips over soup, as desired. Serve any remaining chips on the side.
