Description
This hearty and flavorful Creamy Vegan Lentil Tortilla Soup is packed with plant-based protein, fiber, and warming spices. It’s a comforting and satisfying meal perfect for any night of the week. Easy to make and endlessly adaptable with your favorite toppings like avocado, cilantro, and tortilla chips.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- Pinch of cayenne pepper (optional, for a little heat)
- 1 (28 ounce) can crushed tomatoes
- 6 cups vegetable broth
- 1 ½ cups brown or green lentils, rinsed and picked over
- 1 (15 ounce) can black beans, rinsed and drained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 tablespoon lime juice
- For Serving:
- Corn tortilla chips, crushed or broken
- Chopped fresh cilantro
- Diced avocado
- Vegan sour cream or a dollop of unsweetened vegan yogurt
- Lime wedges
- Sliced jalapeños (optional)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
- 2. Add the minced garlic, cumin, chili powder, smoked paprika, oregano, and cayenne pepper (if using). Cook for another minute, stirring constantly, until fragrant.
- 3. Pour in the crushed tomatoes and vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
- 4. Add the rinsed lentils, black beans, and the bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
- 5. Once the lentils are tender, remove and discard the bay leaf. Season the soup generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed.
- 6. Stir in the lime juice.
- 7. For an extra creamy texture, you can carefully blend about 1-2 cups of the soup using an immersion blender or by transferring it to a regular blender (vent the lid and cover with a towel to avoid steam buildup). Return the blended soup to the pot and stir to combine.
- 8. Serve the soup hot, garnished generously with your favorite toppings.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. For longer storage, freeze for up to 3 months. Keep crunchy toppings separate until serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-400 (without toppings)
- Sugar: Approx. 8g
- Sodium: Approx. 800mg (varies with broth)
- Fat: Approx. 10g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 15g
- Protein: Approx. 18g