Go Back
–+ servings
Vegan Lentil Tortilla Soup

Vegan Lentil Tortilla Soup

A hearty and flavorful Vegan Lentil Tortilla Soup, packed with nutritious ingredients and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 1 bowl
Calories 431 kcal

Equipment

  • large pot
  • blender

Ingredients
  

Soup

  • 1 yellow onion
  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 1 jalapeno seeds removed for less spice
  • 1 red bell pepper
  • 1 tablespoon tomato paste
  • 2 15 ounce cans fire roasted crushed tomatoes see notes
  • ¾ cup red lentils
  • 1 can black beans drained and rinsed
  • 1 cup corn
  • ⅓ cup cashew cream click for recipe
  • 3 – 4 cups low sodium vegetable broth
  • 2 teaspoons chili powder
  • 2 ½ 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 ½ lime

Serving Suggestions

  • 1 cup tortilla strips
  • 1 medium avocado
  • 1 lime juiced
  • ½ cup chopped cilantro

Instructions
 

Cooking Instructions

  • In a large pot or dutch oven, add the finely diced onion and olive oil. Saute for about 5 minutes.
  • Add in the minced garlic, diced bell pepper, and diced jalapeno. If you want less spice, just remove the seeds from the jalapeno or use less.
  • Saute for about 3 extra minutes, then add in the tomato paste and saute an additional 2 or so minutes.
  • Add in all remaining ingredients aside from the lime juice, we’ll add that at the end.
  • Stir everything well to combine and bring to a boil. Reduce heat to low, cover and let simmer for about 20-25 minutes, stirring occasionally.
  • After about 20 minutes, taste to check to see if the lentils are fully cooked. Let simmer for 5-10 more minutes if they still have a crunch to them.
  • Once the lentils are done, transfer 2 cups worth of soup to a blender and blend until smooth.
  • Transfer back to the pot and stir to combine. Stir in the lime juice. Taste and adjust flavors as desired, and/or add more broth to thin it out if you like.
  • Serve and garnish with tortilla strips, chopped cilantro, fresh lime juice, avocado and sour cream.

Notes

You can use coconut cream in place of the cashew cream if preferred, but I suggest cashew cream if you can! You can also just use one 28 ounce can of fire roasted tomatoes if that’s what you can find. If you can’t find crushed fire roasted tomatoes, you can use diced or chopped fire roasted and just pulse in a blender a few times before adding to the soup.

Nutrition

Serving: 1bowlCalories: 431kcalCarbohydrates: 53gProtein: 19gFat: 14gSaturated Fat: 2gFiber: 19gSugar: 9g
Keyword comfort food, healthy soup, lentil soup, tortilla soup, Vegan Lentil Tortilla Soup, vegan soup
Tried this recipe?Let us know how it was!