Lentil Taco Soup

Vegan, gluten-free, oil-free

Serves about 4-5


1 onion

3 cloves garlic

1 cup dry brown lentils

15 oz. can petite diced tomatoes

15 oz. can black beans (or pinto, kidney)

1 cup corn (I use frozen)

4 cups vegetable broth

3 Tbsp. taco seasoning*

Optional toppings: cilantro, fresh tomato, avocado, tortilla strips, dairy-free cheese, green onion, hot sauce


Dice onion.

In a stockpot over med-high heat, saute onion in 3 Tbsp. broth/water for about 6-7 minutes.

Meanwhile, mince garlic and make taco seasoning.

When onion is translucent, add garlic and taco seasoning. Saute 1 minute.

Add 4 cups broth and tomatoes with juice. Bring to a light boil.

Rinse lentils and add to stockpot. Once lightly boiling, reduce heat, cover, and simmer for 30 minutes or until lentils are tender. (Add more broth/water if desired.)

Rinse and drain black beans. Stir in black beans and corn during last few minutes of cooking.

Serve with any desired toppings.

Taco Seasoning

1 Tbsp. chili powder

1 1/2 tsp. cumin

1 tsp. oregano

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. paprika (I use smoked)

1/2 tsp. salt

From thegardengrazer.com