The other night my dinner plan got tossed out the window due to a busy day, and I had to come up with a Plan B at 5 pm. Putting together a meat dish was out so I used some dried lentils and fresh chicken broth made the night before to throw this soup together. It took about an hour total. But with only one pot and 6 simple ingredients, it felt like I had the night off.
To say that this dish was a hit would be an understatement. We had no leftovers, much to my dismay…I love reheating soup for lunch! And this would reheat so well. Soup is always better the second day after the flavors meld overnight. What a pity that it was all gone.
But what success that Miles and Jeff each wanted three bowls! And even our picky little Graham chowed down one full bowl.
The corn? It MAKES this soup. It adds a nice sweet touch so don’t leave it out.
And the broth? Nothing beats making it homemade but in a pinch, Swanson’s may still be dairy-free. Check the labels.
For dairy-free shredded cheese, try Go Veggie or Daiya.
Top with dairy-free tortilla chips. Must have!
This can be made with burger or beans instead of lentils if you prefer. Or mix and match!
DAIRY-FREE LENTIL TACO SOUP
Makes 6 Servings
2-3 Cups Chicken Broth
1/2 Cup Dried Lentils, 1 Can of Beans, or 1 Pound Cooked Burger
1 Can Diced Tomatoes
1/2 – 1 Cup Frozen Corn
2 Tbs Taco Seasoning
Dairy-Free Shredded Cheese (optional)
Rinse dried lentils thoroughly.
Pour broth and lentils into a large sauce pan. Place on medium-high heat until boiling. Turn down heat to low-medium and cook lentils, covered, for 30-40 minutes until tender.
When lentils are cooked and tender, add tomatoes, corn, and taco seasoning. Heat through and serve topped with tortilla chips. Dairy-free shredded cheese can also be added as a topping.