Sopa de tacos de judías negras y lentejas (¡vegana!)

Ingredientes

• 1 yellow onion
• 4 cloves garlic
• 1-2 jalapeño peppers (optional)
• 4 cups vegetable broth
• 15 oz. can diced tomatoes
• 2/3 cup green/brown lentils*
• 15 oz. can black beans
• 3/4 cup sweet corn (I use organic frozen or canned)
• 3 Tbsp. taco seasoning
• 1/4 cup fresh cilantro (optional)
• Chipotle sauce, avocado, tortilla strips, vegan cheese shreds, dairy-free sour cream, cooked rice, lime juice, hot sauce, etc.

Preparación

1. 1

   Dice the onion.

2. 2

   In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, mince the garlic and jalapeño, seeds removed.

4. 4

   When onion is translucent, add garlic, jalapeño, and taco seasoning. Stir and sauté 1-2 minutes.

5. 5

   Then add broth and diced tomatoes. Bring to a light boil.

6. 6

   Once lightly boiling, add lentils (rinsed), black beans (rinsed & drained), and corn. Cover, reduce heat to medium-low, and simmer for 25 minutes or until lentils are tender.

7. 7

   Roughly chop cilantro (if using) and stir in during the last couple minutes of cooking time. Enjoy the soup as is, or add toppings before serving. (I like avocado and a dollop of Creamy Chipotle Sauce for some smoky spice.)