Back To School with Bob's

BOB’S RED MILL E-BOOK | BACK TO SCHOOL SURVIVAL GUIDE Tortilla Soup with Red Lentils MAKES: 10–12 SERVINGS PREP TIME: 10 MINUTES • COOK TIME: 1 HOUR A delicious twist on a classic tortilla soup, this version is vegan, easy to make, and full of flavor. #ProTip: before packing, fill a thermos with boiling water and let stand for 10 minutes. Drain and fill with heated soup for a delicious hot lunch! Ingredients 2 Tbsp Olive Oil 2 large Carrots, diced 1 Yellow Onion, diced 1 Poblano Pepper, diced 2 cups Bob’s Red Mill® Red Lentils 2 cloves Garlic, minced 1 Tbsp Paprika 2 tsp Cumin 1 tsp Chili Powder ½ tsp Cayenne ½ tsp Salt 4 cups Vegetable Broth 2 cups Water Two 28 oz cans crushed Tomatoes 15 oz can Black Beans 1 cup Tortilla Chips, for topping 1 Lime for garnish, optional Instructions STOVETOP: 1. Heat olive oil in a large stock pot over medium-high heat. When oil begins to glisten, add carrots, onion and poblano pepper. Cook for 10 minutes, then add the lentils and garlic. Cook for 1 more minute before adding all of the spices and stirring to coat. 2. Add vegetable broth, water, crushed tomatoes and beans. Bring to a boil, reduce heat to low, cover and cook for 1 hour. 3. Spoon soup into serving bowls and top each with a sprinkle of tortilla chips and lime slices. INSTANT POT: 1. Heat olive oil in Instant Pot on the Saute setting. When oil begins to glisten, add carrots, onion and poblano pepper. Cook for 10 minutes, then add lentils and garlic. Cook for 1 more minute before adding all of the spices and stirring to coat. 2. Add vegetable broth, water, crushed tomatoes and beans. Close the lid and set to High Pressure for 12 minutes. After 12 minutes, open the valve for quick release. 3. Spoon soup into serving bowls and top each with a sprinkle of tortilla chips and lime slices.