Print

Vegan Lentil Tortilla Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

This hearty and flavorful Vegan Lentil Tortilla Soup combines fire-roasted tomatoes, red lentils, black beans, and vibrant vegetables simmered to perfection. Enhanced with warm spices and finished with fresh lime juice, it’s topped with crispy tortilla strips, creamy avocado, and cilantro for a comforting and nutritious plant-based meal ready in just 30 minutes.

Ingredients

Vegetables and Aromatics

  • 1 yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 jalapeno, seeds removed for less spice, minced
  • 1 red bell pepper, diced

Liquids and Canned Goods

  • 2 (15-ounce) cans fire roasted crushed tomatoes
  • 1 can black beans, drained and rinsed
  • 1 cup corn
  • 3 - 4 cups low sodium vegetable broth

Pantry Items

  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 3/4 cup red lentils
  • 2 teaspoons chili powder
  • 2 1/2 teaspoons cumin
  • 1 tablespoon brown or coconut sugar
  • 1 teaspoon salt (reduce if broth not low sodium)
  • 1 teaspoon oregano
  • 1 tablespoon lime juice (about 1/2 lime)

For Garnish

  • 1/3 cup cashew cream
  • 1 cup tortilla strips
  • 1 avocado, sliced
  • 1 lime, juiced
  • 1/2 cup chopped cilantro

Instructions

  1. Sauté Onion: In a large pot or Dutch oven, heat olive oil over medium heat. Add the finely diced yellow onion and sauté for about 5 minutes until softened and translucent.
  2. Add Vegetables: Add minced garlic, diced red bell pepper, and finely chopped jalapeno to the pot. If you prefer less spice, ensure jalapeno seeds are removed or reduce the amount used.
  3. Continue Sautéing: Sauté the vegetables together for an additional 3 minutes to release their flavors.
  4. Add Tomato Paste: Stir in the tomato paste and cook for another 2 minutes, allowing it to slightly caramelize and deepen the soup’s flavor.
  5. Add Remaining Ingredients: Pour in the fire-roasted crushed tomatoes, red lentils, black beans, corn, vegetable broth (starting with 3 cups), chili powder, cumin, brown/coconut sugar, salt, and oregano. Stir well to combine.
  6. Adjust Broth Consistency: Use 3 cups of broth for a thicker soup or up to 4 cups if you prefer it more brothy. Start with less and add more later if desired.
  7. Simmer Soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the soup simmer for 20-25 minutes, stirring occasionally, until lentils are tender.
  8. Taste and Continue Cooking if Needed: Check the lentils for doneness after 20 minutes. If they are still crunchy, continue simmering for an additional 5-10 minutes.
  9. Blend Portion of Soup: Carefully transfer about 2 cups of the soup into a blender and blend until smooth to help thicken and add creaminess.
  10. Combine and Add Lime Juice: Pour the blended soup back into the pot, stir to combine, then add lime juice. Taste and adjust seasoning or add more broth as desired.
  11. Serve and Garnish: Serve the soup hot, garnished with tortilla strips, cashew cream, sliced avocado, fresh lime juice, and chopped cilantro for added texture and freshness.

Notes

  • For less heat, remove all seeds from the jalapeno or use a smaller amount.
  • Fire-roasted crushed tomatoes enhance the smoky flavor but regular crushed tomatoes can be substituted.
  • The amount of vegetable broth can be adjusted based on desired soup thickness.
  • Homemade tortilla strips add a fresh crunch but store-bought can be used as a shortcut.
  • Cashew cream provides a creamy vegan alternative to sour cream; recipe link included in ingredients.

Find it online: https://dishcooks.com/vegan-lentil-tortilla-soup-recipe/