With the weather starting to cool off, soup/stew season has officially arrived! To “celebrate” on this dreary, drizzly day, I whipped up an old favorite: taco lentil soup. I got the recipe from a friend (original source uncertain), who made it for me when I visited her for dinner a few years ago. Since then, I’ve played around with it a bit, always enjoying the little variations I’ve come up with, but it’s always been a reliable fixture in my rotation, whether I’m running or not! Tonight’s version is featured below.
- 2 tbsp olive oil
- 1 medium yellow onion
- 1/2-1 tsp salt (to taste)
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 2 cloves garlic, minced
- 1 packet taco seasoning (I like Ortega or Old El Paso)
- 1 14.5 oz can vegetable broth + 1 can water
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can black beans, rinsed and drained (can also substitute ~1 cup dried black beans)
- 1 14.5 oz can garbanzo beans, rinsed and drained (can also substitute ~1 cup dried garbanzo beans)
- 1 cup dried brown lentils, rinsed
- In soup pot, heat olive oil over medium-high heat. Add onion and season with salt, pepper, and red pepper. Sauté until translucent, ~5 minutes. Add garlic and taco seasoning, stir until taco seasoning evenly coats the onions, and sauté for another minute.
- Add the broth and water, tomatoes, beans, and lentils. Bring to a boil, reduce heat to low, cover, and simmer for 45-60 minutes, or until beans and lentils are tender.
- Serve with sour cream (or plain yogurt) and shredded cheese as toppings. Pairs nicely with a plain or whole-wheat baguette.
- Serves 4-6.
- Sauté onion with ~1/4-1/2 cup red wine.
- Add 1 cup of frozen corn (or 1 14.5 oz can) along with the beans.
- Throw in a few cups of your leafy green of choice about 10-15 minutes before taking the soup off the heat.
- Add a few tablespoons of chopped cilantro at the very end, or use as garnish.