Lentil Black Bean Taco Soup

You could say I’m easily excitable over food (understatement) but some recipes I get extra, extra excited about. This is one of those recipes. It’s SUPER easy, yet incredibly flavorful (and so pretty)! I’m always looking for more ways to work in lentils (read: they’re inexpensive and packed with nutrients) and this simple soup is one of my favorites to date. Plus I love all the quick and easy fiesta flavors from the homemade taco seasoning blend.

The best part is you can load it up with all your favorite taco toppings before serving. Extra avocado? YES PLEASE. It’s a fun, family-friendly meal that works great for kids & crowds – just double the recipe if needed for more. Hope you love it as much as we do!

Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing your recreations.

Vegan, gluten-free, oil-free
Serves about 4-5

Ingredients
1 onion
3 cloves garlic
1 cup dry brown lentils
15 oz. can petite diced tomatoes
15 oz. can black beans (or pinto, kidney)
1 cup corn (I use frozen)
4 cups vegetable broth
3 Tbsp. taco seasoning
Optional toppings: cilantro, fresh tomato, avocado, tortilla strips, dairy-free cheese, green onion, hot sauce

Directions
Dice onion.
In a stockpot over med-high heat, saute onion in 3 Tbsp. broth/water for about 6-7 minutes.
Meanwhile, mince garlic and make taco seasoning.
When onion is translucent, add garlic and taco seasoning. Saute 1 minute.
Add 4 cups broth and tomatoes with juice. Bring to a light boil.
Rinse lentils and add to stockpot. Once lightly boiling, reduce heat, cover, and simmer for 30 minutes or until lentils are tender. (Add more broth/water if desired.)
Rinse and drain black beans. Stir in black beans and corn during last few minutes of cooking.
Serve with any desired toppings.

{Printer Friendly Version}