Tex-Mex Lentil Tortilla Soup
with Peppers and Corn- Sulphites
- Mustard
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!
Ingredients
½ cup
Red Lentils
2 unit
Vegetable Broth Concentrate
3 tbsp
Guacamole
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
Cilantro
85 g
Tortilla Chips
56 g
Red Onion
113 g
Corn Kernels
3 unit
Garlic, cloves
1 unit
Jalapeño
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Most reviewers found the soup flavourful and warming, though some felt it leaned too tomato-forward or sweet; adding cumin or extra spices helped round it out.
- Ease of prep: This is a straightforward one-pot recipe that comes together easily, even for beginner cooks.
- Suggestions: Season generously throughout cooking, as some found the base mild; a splash of vinegar, a dollop of sour cream, or shredded cheese can brighten and balance the flavours. Roasting the jalapeño alongside the other vegetables is worth trying, and using the whole onion even for a two-person serving adds more depth.
- Leftovers: This soup keeps well and makes generous portions — some reviewers stretched a two-person serving across four meals.
- Spice level: Jalapeño heat varies, so adjust the amount to your preference; those sensitive to spice may want to start with a small amount and taste as they go.
- Chips: Watch the tortilla chips closely when toasting, as they can burn quickly; some reviewers preferred to skip the toasting step and use them straight from the bag.
