with Roasted Peppers and Corn
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, 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 (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Tex mex paste (mustard) (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) • Jalapeno • 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
16 g
Tex-Mex Paste
1 tbsp
Cilantro
7 g
Tortilla Chips
85 g
Red Onion
0.5 unit(s)
Corn Kernels
113 g
Jalapeño
0.5 unit(s)
Salt*
0.125 tsp
Oil*
3 tbsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut half the onion (use whole onion for 4 servings) into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Core, then finely chop half the jalapeño (use whole jalapeño for 4 servings), removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- In a strainer, rinse lentils until water runs clear.
- To an unlined baking sheet, add peppers, onions, corn, 1 1/2 tbsp (3 tbsp) Enchilada Spice Blend and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender. Set aside.
- Meanwhile, heat a large pot over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then Tex-Mex paste and 1 tbsp (2 tbsp) jalapeños. Cook for 1-2 min, stirring often, until fragrant.
- To the same pot, add lentils, crushed tomatoes, broth concentrate and 3 cups (6 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 8-12 min, stirring often, until lentils soften and soup slightly thickens.
- Season with salt and pepper.
- Stir in veggies once they are cooked.
- Meanwhile, to another unlined baking sheet, add tortilla chips, remaining Enchilada Spice Blend and 1 tbsp oil, then toss to combine. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Toast in the top of the oven for 2-3 min, until crisp and fragrant. (NOTE: For 4 servings, toast in the top and the bottom of the oven, rotating sheets halfway through.)
- Season with salt and pepper.
- Divide soup between bowls.
- Crush chips over top.
- Dollop guacamole over top.
- Tear cilantro and sprinkle over top.
- Sprinkle with more jalapeños, if you like.
800
kcal
Calories
37
g
Fat
5
g
Saturated Fat
104
g
Carbohydrate
23
g
Sugar
17
g
Dietary Fiber
21
g
Protein
0
mg
Cholesterol
1910
mg
Sodium
0.1
g
Trans Fat
1850
mg
Potassium
200
mg
Calcium
5.5
mg
Iron
