Place a large pot over medium heat. Add fat along with the onion and bell pepper. Sauté for 5-7 minutes, until the onion becomes translucent. Add garlic cloves and sauté for another 3 minutes.
Add salt, chili powder, cumin, smoked paprika, and cayenne pepper. Then add the diced tomatoes, tomato paste, beef broth, and lentils. Mix to combined, cover and let come a low boil for 10 minutes.
While the soup comes to a boil, place a small pan over medium heat and add the 1/4 cup avocado oil. Once hot, add the strips of tortillas and let cook in the oil for 10-15 seconds, until they begin to brown. Remove them from the oil with a slotted spoon and place on a paper towel then sprinkle with salt.
Once the soup is done cooking, top it with tortilla crisps, cream, cilantro, green onions, and a lime wedge.
Why We Love This…
✔ Plant-based protein and fiber: Lentils provide protein, fiber, and iron for muscle support, digestive health, and steady energy. ✔ Vitamin- and antioxidant-rich: Tomatoes, bell pepper, and onion supply vitamins A, C, K, potassium, and phytonutrients that support immunity and cellular health. ✔ Heart-healthy fats: Olive oil, avocado oil, or ghee provide monounsaturated fats that support cardiovascular and brain health. ✔ Anti-inflammatory and metabolism-supporting spices: Garlic, chili powder, cumin, smoked paprika, and cayenne contribute compounds that reduce inflammation and support immune function. ✔ Mineral- and collagen-supporting broth: Beef bone broth supplies electrolytes, minerals, and collagen-building amino acids for joint, skin, and gut health. ✔ Gluten-free and nutrient-dense: A naturally gluten-free, fiber-rich, protein-packed, and flavorful meal. ✔ Flavorful and balanced: Combining legumes, vegetables, spices, and broth creates a hearty, nutrient-dense stew.
Like this recipe? Then you'll love these vegan tacos!
