Black Bean Lentil Taco Soup
Easy to make and filled with plant-based protein & nutrients. A family-friendly meal that everyone can customize with their own favorite toppings!
Servings5 medium bowls
- 1 yellow onion
- 3 cloves garlic
- 1 cup green/brown lentils (uncooked)
- 15 oz. can diced tomatoes (or fire-roasted, petite diced, etc.)
- 15 oz. can black beans
- 1 cup sweet corn (I use organic frozen)
- 4 cups vegetable broth
- 3 Tbsp. taco seasoning
- Cilantro, fresh tomato, avocado, tortilla strips, vegan cheese shreds, green onion, hot sauce
In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
Meanwhile, mince garlic and make the taco seasoning.
When onion is translucent, add garlic and 3 Tbsp. taco seasoning. Sauté 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: 281 kcal | Carbohydrates: 53 g | Protein: 17 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 895 mg | Fiber: 20 g | Sugar: 7 g | Vitamin A: 741 IU | Vitamin C: 16 mg | Calcium: 87 mg | Iron: 6 mg