Black Bean Lentil Taco Soup
Super easy yet incredibly flavorful Lentil Black Bean Taco Soup! A family-friendly meal that everyone can load up with their own favorite toppings. (Vegan, gluten-free, oil-free)
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 5 medium bowls
- 1 onion
- 3 cloves garlic
- 1 cup brown lentils (uncooked)
- 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
- Cilantro, fresh tomato, avocado, tortilla strips, dairy-free cheese, green onion, hot sauce
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.
Calories: 294kcal | Carbohydrates: 57g | Protein: 17g | Fat: 1g | Potassium: 895mg | Fiber: 21g | Sugar: 8g | Vitamin A: 28.6% | Vitamin C: 24% | Calcium: 8.6% | Iron: 34%