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Creamy Lentil Tortilla Soup Recipe

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★★★★★

4.6 from 143 reviews

This Creamy Lentil Tortilla Soup is a flavorful and hearty vegetarian soup that combines lentils, black beans, corn, and fire-roasted tomatoes in a creamy coconut milk base, seasoned with cumin, chili powder, and a hint of lime. Perfect for a comforting meal, it’s topped with crispy tortilla strips, jalapeno slices, sour cream, and fresh cilantro for an added burst of texture and flavor.

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

Main Ingredients

  • 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
  • 32 oz. V8 or other brand vegetable juice
  • 1 (13.5 oz.) can full fat coconut milk

Finishing & Garnish

  • 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 olive oil: Warm 1 tablespoon of olive oil in a large pot over medium-high heat to prepare for sautéing the aromatics.
  2. Sauté the onion: Add the diced red onion to the pot and cook, stirring frequently, for 3-4 minutes until it softens and becomes translucent.
  3. Add garlic and spices: Stir in the minced garlic, cumin, chili powder, and optional chiles in adobo. Cook for another minute while stirring constantly to release the spices’ aromas.
  4. Add beans, veggies, and liquids: Incorporate the drained black beans, corn, fire-roasted diced tomatoes, split red lentils, vegetable juice, and coconut milk. Season with a few large pinches of kosher salt and fresh cracked pepper, stirring to combine all ingredients evenly.
  5. Bring to a simmer: Cover the pot and heat the soup over medium heat until it starts to simmer.
  6. Simmer gently: Reduce the heat to medium-low, keep the pot covered, and let the soup simmer for about 5 minutes, or until the lentils are tender and cooked through.
  7. Finish with lime and seasoning: Stir in the juice of one lime and adjust the seasoning with salt and pepper to your taste.
  8. Garnish and serve: Ladle the soup into bowls and top with tortilla strips, a dollop of sour cream, sliced jalapeno, and fresh chopped cilantro for a delicious finish.

Notes

  • Adjust the amount of chiles in adobo based on your preferred spice level; start with 1 teaspoon and increase if desired.
  • For a thinner soup, add a bit more vegetable juice or water while simmering.
  • Use gluten-free tortilla strips to keep the recipe gluten-free.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Red lentils cook quickly and help to thicken the soup, but you can substitute with yellow lentils if needed.

Keywords: lentil tortilla soup, creamy lentil soup, vegetarian Mexican soup, black bean soup, coconut milk soup, healthy tortilla soup

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