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Vegan Lentil Tortilla Soup

Vegan Lentil Tortilla Soup

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This Vegan Lentil Tortilla Soup is a comforting and flavorful dish that warms you from the inside out. Packed with protein-rich lentils, black beans, and a vibrant mix of fresh vegetables, this soup is perfect for chilly days or as a hearty lunch option. The combination of spices creates a rich flavor profile that’s both satisfying and nutritious. Easy to make in just one pot, this recipe allows for customization with your favorite toppings, making it versatile for any meal occasion. Enjoy it fresh or savor the leftovers throughout the week, as the flavors intensify over time.

Ingredients

Scale
  • 1 yellow onion
  • 4 cloves garlic
  • 1 jalapeno (seeds removed for less spice)
  • 1 red bell pepper
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2 15-ounce cans fire roasted crushed tomatoes
  • 34 cups low sodium vegetable broth
  • 3/4 cup red lentils
  • 1 can black beans (drained and rinsed)
  • 1 cup corn
  • 2 teaspoons chili powder
  • 2 1/2 teaspoons cumin
  • 1 tablespoon brown or coconut sugar
  • 1 teaspoon salt (use less if broth was not low sodium)
  • 1 teaspoon oregano
  • 1 tablespoon lime juice (about 1/2 lime)
  • 1 cup tortilla strips
  • 1 avocado
  • 1 lime, juiced
  • 1/2 cup chopped cilantro

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté chopped onion until translucent.
  2. Add minced garlic, diced jalapeno (seeds removed), and diced red bell pepper; sauté for an additional 3 minutes.
  3. Stir in tomato paste and cook for 2 minutes until fragrant.
  4. Add crushed tomatoes, vegetable broth (3 to 4 cups), lentils, black beans, and corn; stir to combine.
  5. Bring to a boil, then reduce heat to low and simmer for 20–25 minutes or until lentils are tender.
  6. Blend 2 cups of soup until smooth; return to pot and add lime juice. Adjust seasoning if needed.
  7. Serve hot with tortilla strips, avocado slices, cilantro, and an extra squeeze of lime.

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