Vegan Sopa Azteca with Red Lentils and Baby Greens
A healthy vegan sopa azteca filled with smoky adobo flavor, sweet corn, hearty red lentils, and tender baby chard.
Yield: 4 servings
  • 1 tbsp grapeseed oil
  • 1 medium onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 12 oz carrots, peeled and cut into ½-inch cubes
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp kosher salt
  • 4 garlic cloves, minced
  • 4 cups vegetable broth
  • 14 oz canned diced tomatoes
  • 1 tbsp adobo sauce (from a can of chipotles in adobo)
  • ⅓ cup red lentils
  • 5 oz baby chard
  • 1 cup frozen corn
  • tortilla chip and sour cream, for serving
  1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and carrots to the pot. Saute until the vegetables start to soften, about 4-5 minutes.
  2. Stir in the chili powder, cumin, salt, and garlic. Saute until fragrant, about 1 minute.
  3. Add the broth, tomatoes, and adobo sauce to the pot. Add in the lentils and bring to a boil. Reduce the heat and simmer, covered, for 15-20 minutes or until lentils are tender..
  4. Stir in the corn and baby chard. Cook until chard has wilted and everything is warmed through. Season to taste with salt and black pepper.
  5. Divide among 4 bowls and top with the crushed tortilla chips and sour cream. Serve warm.
Recipe adapted slightly from Cook Smarts
Recipe by Joanne Eats Well With Others at