Red Lentil Taco Soup

Serves: 6

This hearty vegan taco soup is made with Mexican spiced red lentils, and topped with rich avocado crema and crispy tortilla strips.

INGREDIENTS
For the Taco Soup
2 tbsp. olive oil
½ red onion, diced
3 garlic cloves, minced
1 jalapeño pepper, seeded and minced
6 cups vegetable broth
1-14 oz. can diced tomatoes
2 cups dried red lentils
2 tsp. ground cumin
1 tsp. ancho chili powder
2 tbsp. lime juice
salt and pepper to taste
For the Tortilla Strips
6 corn tortillas
1 tbsp. olive oil
few dashes salt
For Topping
avocado lime crema
fresh cilantro
scallions
jalapeño slices

INSTRUCTIONS
Make the Taco Soup
Coat large saucepan or Dutch oven with oil and place over medium heat. Add onion, garlic and jalapeño. Sauté until onion is softened, about 5 minutes.
Stir in broth, tomatoes with juices, lentils, cumin and ancho chili powder. Bring to a simmer. Lower heat and allow to simmer until lentils are tender, stirring occasionally, about 30 minutes. Stir in lime juice, salt and pepper.
Make the Tortilla Strips
When soup has about 10 minutes of simmer time left, preheat oven to 400º. Brush both sides of each tortilla with olive oil and slice into ¼ inch wide strips. Arrange in an even layer on baking sheet and sprinkle with salt. Bake until crisp and lightly browned, about 8 minutes.
Serve
Ladle soup into bowls and top with avocado crema, cilantro, scallions, jalapeño slices and tortilla strips.

From connoisseurusveg.com