Lentil Taco Soup


Date: January 26, 2020

Recipe: https://peasandcrayons.com/2017/02/vegetarian-lentil-tortilla-soup.html

Modifications: There were no lentils at the store, so I used the brown lentils I had on hand. I looked in the comments, and the recipe writer suggested adding 1.5 cups more water and only 1/2 cup of brown lentils because they absorb more water, and to make it on the stovetop – so I did all that and it turned out great. I also added chopped kale at the end.

Time to table: Maybe 1.5 hours with simmering time.

Servings: This would feed our family for exactly 2 dinners.

Erin: Like

Ben: Like

Kids: Annie said she loved it, the boys were fine with it

Notes: We got this from my coworker Emily as a meal swap, and I really loved it so wanted to try it again.

This entry was posted in black beans, corn, jalapeno, kale, lentils, onion, pinto beans, red pepper, salsa, vegetarian. Bookmark the permalink.

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