with Peppers and Corn
Imagine all the flavours of nachos in a comforting bowl of soup! Roasted peppers, corn and onions swim in a rich, tangy broth with soft lentils. Toasted chips and a dollop of creamy guacamole finish off this one-pot wonder! Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Green pepper • Red onion • Thaw-friendly corn (corn, modified vinegar) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Red lentils • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Jalapeno pepper • Cilantro.
Allergens
Utensils
Tags
Red Lentils
0.5 cup
Vegetable Broth Concentrate
2 unit(s)
Guacamole
3 tbsp
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Green Bell Pepper
1 unit(s)
Enchilada Spice Blend
2 tbsp
Tex-Mex Paste
1 tbsp
Cilantro
7 g
Tortilla Chips
85 g
Red Onion
1 unit(s)
Corn Kernels
113 g
Jalapeño
1 unit(s)
Salt
0.125 tsp
Oil
3 tbsp
Pepper
0.125 tsp
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Core, then finely chop half the jalapeño (whole jalapeño for 4 ppl), removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Rinse lentils in a strainer until water runs clear.
- Add peppers, onions, corn, half the Enchilada Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet.
- Season with salt and pepper, then toss to combine.
- Bake in the middle of the oven, stirring halfway through, until tender, 18-20 min. Set aside.
- Meanwhile, heat a large pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then 1 tbsp (2 tbsp) jalapeños and Tex-Mex paste. Cook, stirring often, until fragrant, 1-2 min.
- Add lentils, broth concentrate and 3 cups (6 cups) water to the same pot. Bring to a boil over high heat.
- Once boiling, reduce heat to medium. Cook, stirring often, until lentils soften, 10-15 min.
- Add crushed tomatoes. Cook, stirring occasionally, until soup thickens slightly, 5-6 min.
- Season with salt and pepper.
- Stir in veggies once they are cooked.
- Meanwhile, add tortilla chips, remaining Enchilada Spice Blend and 1 tbsp oil to another unlined baking sheet, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Toast in the top of the oven, until crisp and fragrant, 2-3 min. (NOTE: For 4 ppl, toast in the top and the bottom of the oven, rotating sheets halfway through.)
- Season with salt and pepper, to taste.
- Divide soup between bowls.
- Dollop guacamole over top.
- Tear cilantro and sprinkle over top.
- Sprinkle with more jalapeños, if desired.
- Crush as many tortilla chips over soup as desired. Serve any remaining chips on the side.
770
kcal
Calories
35
g
Fat
5
g
Saturated Fat
103
g
Carbohydrate
25
g
Sugar
18
g
Dietary Fiber
21
g
Protein
0
mg
Cholesterol
1880
mg
Sodium
0.1
g
Trans Fat
1950
mg
Potassium
200
mg
Calcium
5
mg
Iron
