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Tortilla Lentil Soup

Lentil Tortilla Soup Recipe

This Lentil Tortilla Soup Recipe is hearty, flavorful, and packed with plant-based goodness. With lentils, beans, tomatoes, and spices, it’s a one-pot meal that’s easy to make, nourishing, and perfect for any cozy dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: One-pot soup
Cuisine: Mexican-inspired, Vegan
Calories: 431
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 1 red bell pepper chopped
  • 1 jalapeño seeds removed and diced
  • 1 tbsp tomato paste
  • 2 cans 15 oz fire-roasted tomatoes
  • ¾ cup red lentils rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 3 –4 cups low-sodium vegetable broth
  • 2 tsp chili powder
  • 2 ½ tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp lime juice fresh
  • ⅓ cup cashew cream or coconut cream for substitute
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until soft.
  2. Stir in garlic, bell pepper, and jalapeño. Cook for another 3 minutes.
  3. Add tomato paste and sauté for 2 minutes to deepen the flavor.
  4. Stir in fire-roasted tomatoes, lentils, black beans, corn, broth, chili powder, cumin, oregano, salt, and pepper.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes until lentils are soft.
  6. Blend 2 cups of soup until smooth, then return to the pot for a creamy texture.
  7. Stir in lime juice and cashew cream. Adjust broth for desired consistency.
  8. Serve hot with tortilla strips, avocado, cilantro, or vegan sour cream.

Notes

  • For less spice: reduce jalapeño or skip the seeds.
  • For a creamier soup: blend more of the mixture before serving.
  • Storage: Keep in the fridge for up to 3 days or freeze (without cream) for 2 months.
  • Substitutions: Use coconut cream instead of cashew cream, or add extra veggies like zucchini or spinach.

Nutrition Facts (Per Serving)

Nutrient Amount Why It’s Important
Calories ~431 kcal Provides energy and fullness
Protein 19 g Builds and repairs muscles
Carbohydrates 53 g Main source of energy
Fiber 19 g Aids digestion and satiety
Fat 14 g Adds flavor and satiety
Saturated Fat 2 g Within healthy range
Sugar 9 g Natural from vegetables and tomatoes
Sodium ~600 mg Lower if using low-sodium broth
Vitamin A 20% DV Supports eye and skin health
Vitamin C 15% DV Boosts immune system
Iron 20% DV Helps oxygen transport in the blood