Let me get one thing clear: I am NOT ready for fall! I certainly can wait for apple pie and pumpkin spice. But it was a stormy, rainy day here in Michigan for once, and all I had on my mind was SOUP! Tortilla soup is one of my family's favorites, and last year I tried out a different version with red lentils. Such a great addition because it serves as a natural thickener, and adds a boost of protein as well. You can add chicken, of course, but it's totally not necessary in this hearty soup. The best part? The toppings! I love to put out little bowls of sour cream, cheese, scallions, cilantro, and wedges of lime. You can also add avocado and fresh jalapeño which I did not have today. And of course, don't forget a big bag of tortilla chips on the side. Plus, cooking this in the Instant Pot gives you some hands-off cooking time to get other things done while lunch or dinner cooks itself!Recipe adapted from https://peasandcrayons.com/2017/02/vegetarian-lentil-tortilla-soup.html
