Vegan Lentil Tortilla Soup

This Vegan Lentil Tortilla Soup is a one-pot wonder packed with hearty ingredients like red lentils, black beans, corn, and fire-roasted tomatoes. I love how it brings bold flavor with minimal effort, using a cozy blend of spices, creamy cashew cream, and a splash of lime juice to brighten it all up. It’s a satisfying bowl that warms me right up on chilly days, with plenty of texture and color to keep things exciting.

Why You’ll Love This Recipe

I enjoy how quick and easy this soup is to prepare—it only takes about 30 minutes from start to finish. The combination of lentils and beans adds plenty of protein and fiber, making this dish filling and nourishing without needing any meat. Plus, it’s entirely plant-based, gluten-free, and customizable to whatever toppings or spice level I prefer. I often top it with crunchy tortilla strips, creamy avocado, and fresh cilantro for an extra hit of flavor and crunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
• ¾ cup red lentils
• 1 can black beans, drained and rinsed
• 1 cup corn
• ⅓ cup cashew cream
• 3 – 4 cups low sodium vegetable broth
• 2 teaspoons chili powder
• 2 ½ teaspoons cumin
• 1 tablespoon brown or coconut sugar
• 1 teaspoon salt (adjust based on broth)
• 1 teaspoon oregano
• 1 tablespoon lime juice (about ½ lime)

serving suggestions:

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

Directions

I start by heating olive oil in a large pot or Dutch oven and sautéing the finely diced onion for about 5 minutes. Then I add the minced garlic, diced jalapeno (with seeds removed for less spice), and diced red bell pepper. After sautéing for another 3 minutes, I stir in the tomato paste and let it cook for 2 more minutes to develop its rich flavor.

Next, I add in the fire-roasted tomatoes, red lentils, black beans, corn, cashew cream, vegetable broth, and all the spices—chili powder, cumin, sugar, salt, and oregano. I bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20–25 minutes.

Once the lentils are soft, I transfer about 2 cups of the soup to a blender and blend until smooth, then return it to the pot to thicken the soup slightly. I stir in the lime juice last, then taste and adjust the seasonings or broth consistency as needed.

When it’s time to serve, I top the soup with tortilla strips, avocado slices, fresh lime juice, and chopped cilantro.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

When I want to switch it up, I use coconut cream instead of cashew cream for a slightly different flavor. If I’m out of fire-roasted crushed tomatoes, I use fire-roasted diced tomatoes and pulse them in a blender a few times before adding them to the pot. For extra spice, I leave the jalapeno seeds in or add a dash of cayenne. I’ve also thrown in some spinach or kale at the end for a bit of greens.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This soup thickens as it sits, so when I reheat it on the stove or in the microwave, I usually add a splash of broth or water to loosen it up. It also freezes well for up to 3 months—perfect for meal prep or busy weeks.

FAQs

How do I make the soup spicier or milder?

I control the heat by adjusting the jalapeno. For more spice, I leave the seeds in or add another pepper. For less, I remove the seeds or omit it altogether.

Can I make this soup oil-free?

Yes, I sauté the veggies in a splash of vegetable broth instead of olive oil for an oil-free version.

What can I use instead of cashew cream?

Coconut cream works well, or I blend soaked sunflower seeds or silken tofu for a similar creamy effect.

Do I need to soak the lentils first?

No soaking is required for red lentils. They cook quickly and break down nicely in the soup.

Can I use green or brown lentils instead?

I can, but the texture will change. Green or brown lentils hold their shape more and take a bit longer to cook.

Conclusion

This Vegan Lentil Tortilla Soup is everything I want in a comfort food: hearty, flavorful, and easy to make. Whether I’m making a quick dinner or meal prepping for the week, this soup never disappoints. With its bold spices, creamy base, and customizable toppings, it’s become a staple in my kitchen.

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