This lentil tortilla soup is plant-based, chock full of veggies, cozy and comforting.
Jump to RecipePlease note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
It’s no secret that I’m a huge lentil fan. They’re just so versatile, you can throw them in basically anything! They’re especially yummy though in a cozy soup like this Lentil Tortilla Soup. Oh my goodness, and the leftovers are sooo good too.
There’s just something about tortilla soups that I’ve really been feeling lately. The combination of flavors just keeps things really interesting and fresh. I’m also just a huge cilantro fan. I feel bad though, because my poor brother has that thing where cilantro tastes like soap. Fortunately though, I didn’t end up with the short end of the stick there, so I can enjoy all the cilantro I want!
Once you’ve got all your veggies prepped, it’s time to start cooking. Heat a tablespoon of olive oil in a large stockpot over medium-high heat. Add the onion, bell pepper, and jalapeno and saute until slightly softened. Then add the garlic and saute for about another 30 seconds, or until fragrant. While you’re cooking your veggies, preheat the oven to 375 degrees Fahrenheit and line a baking sheet with a silicone baking mat to use for your tortilla strips.
The smells are just *chef’s kiss*. Once your veggies are a little tender, it’s time to soup it up! Add the lentils, vegetable broth, petite diced tomatoes, black beans, ground black pepper, and paprika to your stockpot. Bring to a boil, then cover, reduce heat to low, and simmer for about 20-30 minutes or until the lentils are tender.
While your soup is simmering, brush the strips of tortilla you cut with the remaining olive oil and spread evenly onto your prepared baking sheet. Bake for about 10-15 minutes or until golden-brown. Keep an eye on them as they go from underdone to burnt pretty fast!
Once your lentils are tender, stir in the lime juice and cilantro and remove your soup from heat.
Garnish individual bowls of your soup with tortilla strips and enjoy!
If you try this recipe out, please be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Looking for more soup-spiration? Try another one of my delicious soup creations:
White Bean Summer Stew – Vegan
Chickpea Noodle Soup – Plant-based
Crockpot Minestrone Soup – Plant-based
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Lentil Tortilla Soup
Ingredients
- 2 tbsp olive oil
- 1 small white onion diced
- 1 green bell pepper finely chopped
- 1 small jalapeno pepper finely chopped, seeds removed
- 4 cloves garlic minced
- 1 cup red lentils dry
- 6 cups vegetable broth
- 1 (14.5 oz) can petite diced tomatoes
- 1 (15 oz) can black beans drained and rinsed
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 2 6" flour tortillas cut into strips
- 1 lime juiced
- 1 cup fresh cilantro roughly chopped
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with a silicone baking mat, parchment paper, or foil.
- Heat one tablespoon of olive oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until slightly softened, about 3-5 minutes.
- Add garlic to stockpot and saute for another 30 seconds, or until fragrant.
- Add lentils, vegetable broth, petite diced tomatoes, black beans, ground black pepper, and paprika to stockpot. Bring to a boil, then cover, reduce heat to low, and simmer for about 20-30 minutes or until lentils are tender.
- While soup is simmering, brush tortilla strips with remaining olive oil. Spread evenly onto lined baking sheet and bake for 10-15 minutes or until golden-brown.
- Once your lentils are tender, add the lime juice and fresh cilantro to stockpot. Stir well and remove from heat.
- Garnish individual bowls of soup with tortilla strips.
Notes
- To save some time, you can buy tortilla strips instead of baking your own.
- Store any leftover soup in an airtight glass container in the refrigerator and leftover tortilla strips in a silicone storage bag for up to 5 days.