Step 1: Prepare Your Ingredients. Start by dicing the onion, bell pepper, and jalapeno pepper into small pieces. Measure out your vegetable broth, tomato sauce, and spices, ensuring everything is ready to go.

Step 2: Combine Ingredients in the Instant Pot. In the Instant Pot, add the diced onion, bell pepper, jalapeno, vegetable broth, tomato sauce, tomato paste, black beans, pinto beans, corn, dried red lentils, and all the spices. Stir the mixture well to combine.

Step 3: Set Cooking Time. Close the Instant Pot lid securely and set it to cook on high pressure for 15 minutes. Allow the pressure to release naturally for an additional 10 minutes after cooking.

Step 4: Final Touches. Once the venting is complete, open the pot carefully. Stir in heavy cream if you want a creamier texture. Taste your soup and adjust seasoning as needed.

Step 5: Slow Cooker Option. If you prefer the slow cooker method, place all the ingredients except the cream into the slow cooker and stir well. Cook on high for 4-6 hours or low for 7-8 hours.

Step 6: Stovetop Method. For a stovetop version, heat some avocado oil in a large pot over medium heat. Sauté the diced onion, bell pepper, and jalapeno until softened, about 5 minutes. Add the remaining ingredients, stirring well, and bring to a boil. Then reduce the heat to low and let it simmer for 25-30 minutes.

Step 7: Serving Suggestions. Ladle the hearty Vegetarian Lentil Tortilla Soup into bowls and garnish with your favorite toppings, such as diced avocado or fresh cilantro.