I found this recipe on Pinterest and have been dying to make it. I decided to add rice to it making it a thicker “soup”. It turned out more like chili. This vegan soup is so flavorful and filling. There will be leftovers for a week. I also used the leftovers to stuff bell peppers and it was amazing!
INGREDIENTS
1 tablespoon olive oil
1 red onion, diced
5 cloves garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
1–3 teaspoons chiles in adobo, optional
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
1 (15 oz.) can fire roasted diced tomatoes
3/4 cup split red lentils
32 oz. V8 or other brand vegetable juice
1 (13.5 oz.) can full fat coconut milk
juice of 1 lime
Garnish with:
tortilla strips
sour cream
sliced jalapeno
fresh chopped cilantro
INSTRUCTIONS
– Heat olive oil in a large pot over medium high heat.
– Add onion and cook, stirring frequently for 3-4 minutes.
– Add garlic, cumin, chili powder and chiles in adobo and cook, stirring frequently for another minute.
– Add black beans, corn, lentils, tomatoes, V8, and coconut milk along with a few large pinches of salt and pepper. Stir to combine.
Cover the pot and bring to a simmer over medium heat.
– Reduce heat to medium low and simmer, covered, for about 5 minutes or until the lentils are cooked through.
– Add the juice of 1 lime and season to taste with salt and pepper.
– Garnish and enjoy!
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