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Vegetarian Lentil Tortilla Soup

A hearty and warming Vegetarian Lentil Tortilla Soup filled with lentils, vegetables, and spices, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 cup lentils (green or brown) Base of the soup; green or brown lentils work well for their firm texture.
  • 4 cups vegetable broth Provides the soup’s base flavor; homemade or store-bought is great.
  • 1 can diced tomatoes Boosts acidity and flavor; fresh tomatoes can be used when in season.
Vegetables
  • 1 tablespoon olive oil Essential for sautéing vegetables; can substitute with canola or avocado oil.
  • 1 medium onion, diced Adds a sweet, savory depth; yellow or red onions are great options.
  • 2 cloves garlic, minced Brings aromatic warmth; fresh garlic works best.
  • 1 medium bell pepper, diced Adds sweetness and color; any variety can be used.
  • 1 medium jalapeño, diced Adds a kick; omit or use a milder pepper for less heat.
  • 1 medium carrot, diced Contributes sweetness and crunch; can use parsnips for a twist.
  • 1 medium zucchini, diced Adds tenderness and mild flavor; summer squash can be substituted.
Spices and Seasoning
  • 1 teaspoon cumin Adds earthy notes; coriander can work as a substitute.
  • 1 teaspoon chili powder Provides warmth and spice; smoked paprika adds a lovely depth.
  • to taste salt and pepper Essential for balancing flavors.
Garnish and Serving
  • tortilla chips for serving Adds delightful crunch; nacho chips can be a fun alternative.
  • 1 medium avocado, sliced Adds creaminess; can also substitute with sour cream or yogurt.
  • cilantro for garnish Provides freshness; parsley works if you’re not a cilantro fan.

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  2. Stir in the bell pepper, jalapeño, carrot, and zucchini, cooking for about 5 minutes.
  3. Add the lentils, vegetable broth, diced tomatoes, cumin, chili powder, salt, and pepper. Bring to a boil.
  4. Reduce heat, cover, and simmer for about 30-40 minutes, or until lentils are tender.
  5. Serve in bowls with tortilla chips, and garnish with avocado and cilantro.

Notes

To keep your soup fresh, allow it to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 5 days. You can also freeze the soup in individual portions for easy meal prep.