Description
This southwest-inspired soup is made with hearty lentils, sweet corn, diced tomatoes, and plenty of seasoning to create a delicious, veggie-packed soup!
Ingredients
Units
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- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 15oz can fire roasted diced tomatoes with green chilis
- 4 cups vegetable broth
- 1 15oz can corn, drained
- 1 cup brown or green lentils, rinsed
- 1 tablespoon lime juice
- 2 tablespoons fresh chopped cilantro
- Optional toppings: Fresh jalapeno, hot sauce, tortilla chips, etc.
Instructions
Stovetop Directions
- In a large pot, add the olive oil, carrot, onion, celery, and bell pepper.
- Cook over medium-low heat for 8 minutes, stirring occasionally.
- Add the garlic, chili powder, oregano, and cumin and continue to cook for one minute.
- Add the tomatoes, vegetable broth, corn, and lentils. Stir to combine.
- Bring the soup to a simmer then reduce heat to low. Simmer for 30-35 minutes or until the lentils are tender.
- Add the lime juice and fresh cilantro, then divide into bowls and add your favorite toppings.
Instant Pot Directions
- Add the olive oil, carrot, onion, celery, and bell pepper to the Instant Pot and press “Sauté”. Cook for 4-5 minutes, stirring frequently to ensure the vegetables don’t burn.
- Add the garlic, chili powder, oregano, and cumin and continue to cook for one minute.
- Add the tomatoes, vegetable broth, corn, and lentils. Stir to combine.
- Cover with the lid and ensure the venting knob is set to the sealing position.
- Press cancel to end the sautè function, then press Pressure Cook and set the timer for 20 minutes.
- Once the time runs out, quick-release the pressure by moving the venting to the vent position.
- Add the lime juice and fresh cilantro, then divide into bowls and add your favorite toppings.