Tex-Mex Lentil Tortilla Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tex-Mex Lentil Tortilla Soup

Tex-Mex Lentil Tortilla Soup

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, picante broth with softened lentils. A creamy dollop of guacamole and toasted chips finish off this one-pot dish!

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

½ cup

Red Lentils

2 unit

Vegetable Broth Concentrate

3 tbsp


1 unit

Crushed Tomatoes

200 g

Green Bell Pepper

2 tbsp

Enchilada Spice Blend

(Contains Sulphites)

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

7 g


85 g

Tortilla Chips

56 g

Red Onion

113 g

Corn Kernels

3 unit

Garlic, cloves

1 unit


Not included in your delivery

3 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories810 kcal
Fat40 g
Saturated Fat4.5 g
Carbohydrate99 g
Sugar22 g
Dietary Fiber20 g
Protein22 g
Cholesterol0 mg
Sodium1790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Pot
Measuring Cups



Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut half the onion into 1/2-inch pieces. (Use a whole onion for 4 ppl.)Peel, then mince or grate garlic.Core, then cut pepper into 1/2-inch pieces.Core, then finely chop half the jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Rinse lentils in a strainer until water runs clear.

Roast veggies

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-crisp, 18-20 min.Set aside.

Start soup

Meanwhile, heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then add garlic, 1 tbsp (2 tbsp) jalapeño and Tex-Mex paste. Cook, stirring often, until fragrant, 1-2 min.

Finish soup

Add lentils, broth concentrate and 2 1/2 cups (5 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.

Toast chips

Meanwhile, add tortilla chips, remaining Enchilada Seasoning 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.

Finish and serve

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.

Meal right image

Explore Similar Recipes

Meal left image