Creamy Lentil Tortilla Soup Recipe

Introduction

This Creamy Lentil Tortilla Soup is a hearty and comforting dish perfect for any day. Packed with beans, lentils, and a rich coconut milk base, it offers a delightful blend of flavors with a subtle spicy kick. It’s easy to make and perfect for cozy dinners or meal prep.

Ingredients

• 1 tablespoon olive oil
• 1 red onion, diced
• 5 cloves garlic, minced
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 1–3 teaspoons chiles in adobo, optional
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can corn, drained
• 1 (15 oz.) can fire roasted diced tomatoes
• 3/4 cup split red lentils
• 32 oz. V8 or other brand vegetable juice
• 1 (13.5 oz.) can full fat coconut milk
• juice of 1 lime
• Kosher salt
• fresh cracked pepper
• tortilla strips
• sour cream
• sliced jalapeno
• fresh chopped cilantro

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat.
2. Step 2: Add diced onion and cook, stirring frequently, for 3-4 minutes until softened.
3. Step 3: Stir in minced garlic, cumin, chili powder, and chiles in adobo (if using). Cook, stirring frequently, for about 1 minute until fragrant.
4. Step 4: Add black beans, corn, fire roasted diced tomatoes, split red lentils, vegetable juice, and coconut milk. Season with a few large pinches of salt and fresh cracked pepper. Stir to combine all ingredients.
5. Step 5: Cover the pot and bring the soup to a simmer over medium heat.
6. Step 6: Reduce heat to medium-low and simmer, covered, for about 5 minutes or until the lentils are cooked through and tender.
7. Step 7: Remove the lid and stir in the juice of one lime. Taste and adjust seasoning with additional salt and pepper if needed.
8. Step 8: Serve the soup garnished with tortilla strips, a dollop of sour cream, sliced jalapeno, and fresh chopped cilantro. Enjoy!

Tips & Variations

• For extra heat, add more chiles in adobo or a pinch of cayenne pepper.
• Swap the black beans for pinto or kidney beans to vary the flavor.
• Use homemade tortilla strips by cutting corn tortillas into strips and baking until crisp.
• For a thinner soup, add more vegetable juice or broth as needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable juice or water if the soup has thickened. This soup also freezes well for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses coconut milk and vegetable juice, and no animal products.

What can I use instead of V8 or vegetable juice?

You can substitute with any vegetable broth or tomato juice if you don’t have vegetable juice on hand, though it will slightly alter the taste.

Creamy Lentil Tortilla Soup Recipe

Print Recipe

★★★★★

4.7 from 119 reviews

This Creamy Lentil Tortilla Soup is a flavorful, hearty dish combining black beans, corn, fire-roasted tomatoes, and tender red lentils in a spiced vegetable broth enriched with creamy coconut milk. Garnished with crispy tortilla strips, sour cream, jalapenos, and fresh cilantro, it’s a vibrant and comforting vegan soup perfect for any season.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 red onion, diced
• 5 cloves garlic, minced
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 1–3 teaspoons chiles in adobo, optional

Beans, Vegetables & Lentils

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can corn, drained
• 1 (15 oz.) can fire roasted diced tomatoes
• 3/4 cup split red lentils

Broth & Creaminess

• 32 oz. V8 or other brand vegetable juice
• 1 (13.5 oz.) can full fat coconut milk

Finishing Touches

• juice of 1 lime
• Kosher salt, to taste
• fresh cracked pepper, to taste
• tortilla strips
• sour cream
• sliced jalapeno
• fresh chopped cilantro

Instructions

1. Heat the base: Heat olive oil in a large pot over medium-high heat to prepare for sautéing the aromatics and spices.
2. Sauté onion: Add the diced red onion and cook, stirring frequently, for 3 to 4 minutes until the onion softens and becomes translucent.
3. Add garlic and spices: Stir in minced garlic, cumin, chili powder, and optional chiles in adobo; cook for another minute until fragrant, stirring often.
4. Combine main ingredients: Add black beans, corn, fire-roasted diced tomatoes, red lentils, vegetable juice, and coconut milk to the pot. Season with several large pinches of kosher salt and fresh cracked pepper. Stir thoroughly to combine all ingredients.
5. Bring to simmer: Cover the pot and bring the soup to a gentle simmer over medium heat to start cooking the lentils and melding flavors.
6. Simmer the soup: Reduce heat to medium-low, keep the pot covered, and let simmer for about 5 minutes or until the lentils are tender and fully cooked.
7. Finish with lime and seasoning: Stir in the juice of one lime, then adjust seasoning with additional salt and pepper to taste.
8. Garnish and serve: Ladle the soup into bowls and top with tortilla strips, a dollop of sour cream, sliced jalapenos, and fresh chopped cilantro for a vibrant finish. Enjoy warm.

Notes

• You can adjust the spiciness by varying the amount of chiles in adobo or jalapenos.
• If preferred, use low-fat coconut milk for a lighter version.
• Red lentils cook quickly; do not overcook as they will break down and change the soup’s texture.
• Use vegetable broth instead of vegetable juice for a less intense flavor, adding more seasoning as needed.
• For a gluten-free option, ensure tortilla strips are made from corn tortillas.

Keywords: Creamy Lentil Soup, Black Bean Soup, Vegan Tortilla Soup, Coconut Milk Soup, Mexican Soup, Spicy Lentil Soup, Healthy Soup, Comfort Food