Name: Hearty Vegetarian Lentil Tortilla Soup – A Cozy Bowl of Comfort
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 1 cup lentils (brown or green), rinsed; 1 can (14.5 oz) fire-roasted tomatoes; 4 cups vegetable broth; 1 tsp ground cumin; 1 tsp chili powder; ½ tsp smoked paprika; ½ tsp salt (adjust to taste); 4 corn tortillas, cut into strips; 1 tbsp lime juice; ¼ cup fresh cilantro, chopped

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If you’re looking for a soup that’s hearty, packed with flavor, and ridiculously easy to make, this Vegetarian Lentil Tortilla Soup is it! Loaded with lentils, tomatoes, and warming spices, it has all the comforting flavors of traditional tortilla soup—without the meat. Plus, it’s a one-pot wonder, perfect for busy weeknights.

Why You’ll Love This Recipe

Protein-packed – Lentils are a great source of plant-based protein.
Bold and zesty flavors – A mix of spices, lime, and tortilla strips makes it irresistible.
One-pot easy – Minimal cleanup with maximum flavor.
Great for meal prep – Tastes even better the next day!

Ingredients

(Full list of ingredients below!)

Onion and garlic
Bell peppers
Lentils (brown or green)
Fire-roasted tomatoes
Vegetable broth
Ground cumin, chili powder, and smoked paprika
Corn tortillas (for crispy strips)
Lime juice and fresh cilantro for garnish

Directions

Step 1: Sauté the Aromatics

In a large pot, heat a bit of oil over medium heat. Add chopped onion, garlic, and bell peppers, cooking until softened and fragrant.

Step 2: Add the Lentils and Spices

Stir in the lentils, cumin, chili powder, smoked paprika, and a pinch of salt. Let the spices toast for a minute to bring out their flavor.

Step 3: Simmer the Soup

Pour in the fire-roasted tomatoes and vegetable broth, then bring to a simmer. Cover and cook for 25-30 minutes, until the lentils are tender.

Step 4: Crisp the Tortilla Strips

While the soup simmers, slice corn tortillas into thin strips, toss with a little oil, and bake at 375°F (190°C) for 10 minutes until crispy.

Step 5: Finish with Freshness

Once the soup is ready, stir in lime juice and fresh cilantro for a bright, zesty kick. Serve hot with crispy tortilla strips on top!

Expert Tips and Tricks

Use fire-roasted tomatoes – They add a smoky depth of flavor.
Rinse lentils before cooking – This helps remove excess starch and improves texture.
Make it creamy – Stir in a splash of coconut milk for extra richness.

Recipe Variations and Possible Substitutions

Make it spicier – Add diced jalapeños or more chili powder.
Swap the lentils – Red lentils cook faster and create a thicker texture.
Add more veggies – Zucchini, carrots, or corn would all be great additions.

Serving and Pairing Suggestions

With avocado slices – Adds creaminess and healthy fats.
Topped with dairy or dairy-free cheese – A sprinkle of shredded cheese takes it up a notch.
Paired with warm cornbread – A perfect companion for dipping.

Storage and Reheating Tips

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freezes well for up to 3 months.
Reheat: Warm on the stovetop or microwave, adding a splash of broth if needed.

FAQs

Can I use canned lentils?
Yes, but reduce the broth and cooking time since canned lentils are already soft.
How can I thicken the soup?
Blend a small portion of the soup or add mashed beans for a thicker texture.
Can I make this in a slow cooker?
Absolutely! Cook on low for 6-8 hours or high for 3-4 hours.
What kind of tortillas should I use for the strips?
Corn tortillas work best since they crisp up nicely in the oven.

Conclusion

This Vegetarian Lentil Tortilla Soup is warm, hearty, and bursting with flavor! It’s an easy, healthy meal that’s perfect for chilly nights and meal prepping. Serve it with crispy tortilla strips, fresh avocado, and a squeeze of lime for the ultimate cozy dinner.

Hearty Vegetarian Lentil Tortilla Soup – A Cozy Bowl of Comfort

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This Vegetarian Lentil Tortilla Soup is a cozy, one-pot meal packed with flavor and protein. Made with lentils, fire-roasted tomatoes, and warming spices, it delivers all the classic flavors of tortilla soup—without the meat! Garnish with crispy tortilla strips, fresh lime juice, and cilantro for a deliciously comforting bowl.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6–8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mexican-Inspired
Diet: Vegetarian

Instructions

Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook until softened and fragrant.
Add Lentils and Spices: Stir in lentils, cumin, chili powder, smoked paprika, and salt. Let the spices toast for about a minute.
Simmer the Soup: Pour in fire-roasted tomatoes and vegetable broth. Bring to a simmer, cover, and cook for 25-30 minutes until lentils are tender.
Crisp the Tortilla Strips: While the soup simmers, toss tortilla strips with a little oil and bake at 375°F (190°C) for 10 minutes, until crispy.
Finish and Serve: Stir in lime juice and fresh cilantro. Serve hot with crispy tortilla strips on top.