Salsa Verde Lentil Soup

Name: Salsa Verde Lentil Soup
Cuisine: Mexican Food
Ingredients: 2 tablespoons avocado oil; 1 yellow onion diced; 1 bell pepper diced; 1 jalapeño diced, optional; 3 cloves garlic minced; 1 teaspoon cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon pepper; 4 cups broth I used vegan chicken broth; 12 ounces salsa verde homemade or store-bought; 2.5 cups cooked lentils see notes; 2 tablespoons cilantro chopped; lime juice to taste, start with 1/2 lime; tortilla chips, non-dairy yogurt, avocado optional, for serving

1-PotBudget CookingVeganMain DishesSoups, Stew, and ChiliEasy SoupHealthy soupsDairy-freeGluten-freeMexican Food

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Ingredients

2 tablespoons avocado oil
1 yellow onion diced
1 bell pepper diced
1 jalapeño diced, optional
3 cloves garlic minced
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
4 cups broth I used vegan chicken broth
12 ounces salsa verde homemade or store-bought
2.5 cups cooked lentils see notes
2 tablespoons cilantro chopped
lime juice to taste, start with 1/2 lime
tortilla chips, non-dairy yogurt, avocado optional, for serving

Preparation

Heat the oil in a stock pot over medium heat. Add the onion, bell pepper, jalapeño, garlic and dry seasonings. Cook down for 8-10 minutes, or until the veggies are soft, stirring frequently.
Pour in the broth, salsa verde and lentils. Bring to a boil, lower the heat and simmer for 10 minutes. Add the cilantro & lime juice, taste and adjust the seasonings as needed.
To serve, ladle the soup into bowls and top with avocado, vegan yogurt and serve with chips on the side.

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