Lentil Tortilla Soup

Ingredients

• 1 tbsp avocado oil

• 1 yellow onion, diced

• 6 cloves garlic, smashed and chopped

• 2 serrano peppers, finely diced

• 2 tbsp tomato paste

• 1 tbsp chili powder

• 1 tbsp cumin

• 1 tsp sea salt

• 3 cups broth

• 1 14oz can diced tomatoes

• 1 10oz package frozen corn

• 3/4 cup Spanish brown lentils

• 1 14oz can unsweetened coconut milk

• 1 bunch lacinato kale, roughly chopped

• 2 cups black beans

• 1 lime, quartered

• cilantro, to garnish

• tortilla chips, crumbled

Instructions

1. Heat avocado oil in a large saucepan over medium-high heat. Once hot, add the diced onion, sauteing for 2-3 minutes, until the onion has softened. Add in garlic, serrano peppers, tomato paste, chili powder, cumin, and salt and stir. Cook for 20 seconds, until fragrant.

2. Pour in the broth, diced tomatoes, corn, and lentils. Bring to a simmer, cover, and simmer for 15-20 minutes, until the lentils are cooked through.

3. Once lentils are cooked, add in the coconut milk, black beans, and kale. Stir until the kale has wilted and the black beans are warmed through, about 3 minutes.

4. Serve with chopped cilantro, tortillas, and a lime wedge.