This warming, low-oil, low-sodium, vegan and nutritarian Chipotle Lentil & Black Bean Soup is packed full of fiber with a rich, savory and subtly spicy flavor that's perfect for cozying up during those colder fall and winter months!
Add 1/2 cup veggie broth to a large stock pot or dutch oven over medium-high heat. Add cooked lentil beans, chopped mushrooms, diced thawed veggies and diced chipotle peppers. Cook together for about 5 minutes.
Reduce heat to medium and add in black beans, remaining veggie broth, nutritional yeast, cumin and lemon juice. Cook for another 10 minutes.
Reduce heat to simmer and allow to cook down for another 10 to 15 minutes. You can adjust the thickness of the soup to your preference by adding more veggie broth or continuing to cook down for a thicker consistency.
Keeps for up to 9 days in the fridge and up to 1 month in the freezer.
Recommended storage: quart-sized glass Mason jar or glass snap-lock containers
Serve with oil-free tortilla chips and top with fresh green onions, cilantro, radishes, tomatoes or Pico de Gallo.
How to Make Oil-Free Chips: Grab one or two of your favorite corn tortillas per person (remember the less ingredients the better). Cut them into your favorite chip shapes and place them on a parchment-lined baking sheet. Bake the chips at 350F for about 30 minutes or until just golden and crispy!