Vegetarian Lentil Tortilla Soup

This Vegetarian Lentil Tortilla Soup is a hearty, flavorful, and protein-packed dish that brings a delicious twist to the classic tortilla soup. Made with lentils, vegetables, and warming spices, it’s a perfect comfort meal for weeknights or meal prep.

Why You’ll Love This Recipe

• It’s entirely plant-based and packed with nutrients
• Great for meal prepping and freezes well
• Made in one pot for easy cleanup
• Customizable with your favorite toppings like avocado, cheese, or tortilla strips
• High in protein and fiber from lentils, making it very satisfying

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion
• Garlic
• Carrots
• Celery
• Bell pepper
• Diced tomatoes
• Green chilies (optional for heat)
• Brown or green lentils
• Vegetable broth
• Ground cumin
• Chili powder
• Smoked paprika
• Salt and pepper
• Corn tortillas or tortilla chips (for garnish)
• Lime juice
• Fresh cilantro

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened.
2. Stir in the bell pepper, diced tomatoes, green chilies, lentils, broth, and all the spices.
3. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
4. Lightly mash some of the soup with a potato masher or blend a small portion for a thicker texture.
5. Stir in lime juice and chopped cilantro.
6. Serve hot, topped with crushed tortilla chips, avocado, or shredded cheese if desired.

Servings and timing

This recipe yields approximately 6 servings. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes

Variations

• Use red lentils for a quicker cooking time and creamier texture.
• Add corn or black beans for extra texture and flavor.
• Spice it up with jalapeños or a dash of cayenne pepper.
• Make it creamy by stirring in coconut milk or a dollop of sour cream (or vegan alternative).
• Use fire-roasted tomatoes for a smoky flavor boost.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in freezer-safe containers for up to 3 months.

Reheat on the stovetop over medium heat or in the microwave until warmed through, adding a splash of water or broth if needed to loosen the texture.

FAQs

What kind of lentils work best for this soup?

Brown or green lentils are ideal as they hold their shape well during cooking.

Can I use canned lentils instead of dry?

Yes, but reduce the cooking time and the amount of broth since canned lentils are already cooked.

Is this soup spicy?

It can be mildly spicy if you add green chilies or extra chili powder. Adjust to taste.

Can I make this soup in a slow cooker?

Yes, cook on low for 6-8 hours or high for 3-4 hours. Add tortillas or chips just before serving.

How can I make it creamier?

Blend a portion of the soup or stir in a splash of coconut milk or cream.

Are there gluten-free options?

Yes, use certified gluten-free tortillas or tortilla chips.

Can I add protein to this soup?

It already has protein from lentils, but you can add tofu or tempeh for extra.

What toppings go well with this soup?

Try avocado, shredded cheese, sour cream, lime wedges, or fresh jalapeños.

Can I double the recipe?

Absolutely, just make sure your pot is large enough to handle the volume.

How do I thicken the soup?

Mash some of the lentils or blend a cup of the soup and return it to the pot.

Conclusion

Vegetarian Lentil Tortilla Soup is a wholesome, easy-to-make meal that doesn’t compromise on flavor. Whether you’re cooking for a busy weeknight or prepping meals ahead, this soup is sure to be a satisfying go-to recipe. Try it once, and it might just become a staple in your kitchen.

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