Lentil Tortilla Soup
Hearty, spicy, and full of plant-based protein—this Lentil Tortilla Soup is a one-pot wonder with bold Tex-Mex flavor and cozy vibes.
Ingredients
- 2 tbs olive oil
- 1 white onion, diced
- 1 yellow bell pepper, diced
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp pepper
- ¾ cup dried lentils
- ½ cup salsa verde, or regular salsa
- 14 oz can of corn, drained
- 14 oz can black beans, drained and rinsed
- 14 oz can pinto beans, drained and rinsed
- 15 oz can tomato sauce, or diced tomatoes
- 2 tbs tomato paste
- 2 ½ cups vegetable broth
- ½ cup heavy cream, optional
Instructions
- In a large pot over medium heat add the olive oil once it’s hot add in the diced onion and bell pepper saute for 5 minutes now add all of the seasonings in stir well. Add in the lentils, salsa, corn, beans, tomato sauce, tomato paste, and broth stir well and bring up simmer and cover with a lid and let simmer for 15-20 minutes (stir frequently so noting sticks to the bottom of the pot)
- Once the lentils are tender turn off the heat and add the heavy cream in, stir well. Surve with your favorite toppings, tortilla strips, shredded cheese, sour cream, diced tomatoes, cilantro and more.
Video
Nutrition
Calories: 506kcal | Carbohydrates: 73g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 27mg | Sodium: 1851mg | Potassium: 1397mg | Fiber: 22g | Sugar: 13g | Vitamin A: 1624IU | Vitamin C: 62mg | Calcium: 125mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I just want to come back and say I have made this for the second time and had finished a bag of lentils I had which was 1 cup made it less soupy but I made cornbread with it and put on top….. delicious!!! I love this recipe
Easy to throw together and the flavor is fantastic