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Creamy Lentil Tortilla Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/creamy-lentil-tortilla-soup-recipe/