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Lentil Tortilla Soup

This lentil tortilla soup is plant-based, chock full of veggies, cozy and comforting.
Course Main Course, Soup
Cuisine Plant-based, Soup, Vegan, Vegetarian
Keyword lentil tortilla soup, plant-based, soup, tortilla soup, vegan, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Author Amanda Hookom @HookomOnHealth

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