Description

This Vegetarian Lentil Tortilla Soup is packed with bold flavor, hearty lentils, and plenty of Tex-Mex spices. It’s a healthy, protein-rich soup that’s easy to make in one pot and perfect for meal prep or weeknight dinners. Top it with crispy tortilla strips, avocado, and a squeeze of lime for the perfect finishing touch!

Ingredients

1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced (any color)
1 jalapeño, seeded and minced (optional for heat)
1 1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp oregano
Salt and pepper to taste
1 cup dried brown or green lentils, rinsed
1 (15 oz) can diced tomatoes
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained and rinsed
4 cups vegetable broth
1 cup tomato sauce or crushed tomatoes
Juice of 1 lime
1/4 cup chopped cilantro (optional)

For topping:

Tortilla strips or crushed tortilla chips
Diced avocado
Shredded cheese (optional)
Lime wedges
Fresh cilantro

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Instructions

Sauté the veggies:
In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and jalapeño. Cook for 5–6 minutes until softened. Stir in garlic and cook for 1 minute.
Add spices and lentils:
Add cumin, chili powder, paprika, oregano, salt, and pepper. Stir for 30 seconds to toast the spices. Add lentils and stir to coat.
Simmer the soup:
Add diced tomatoes, corn, black beans, vegetable broth, and tomato sauce. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes, or until lentils are tender.
Finish and serve:
Stir in lime juice and fresh cilantro (if using). Taste and adjust seasoning if needed.
Top and enjoy:
Ladle soup into bowls and top with tortilla strips, avocado, cheese, and a squeeze of lime.

Notes

Red lentils can be used for a quicker cook time but will be softer in texture.
For a creamier soup, blend 1–2 cups of the soup and stir it back in.
Great for meal prep—flavors get even better the next day!