Description
This Vegan Lentil Tortilla Soup is a hearty, flavorful, and nutritious meal perfect for any day. Packed with protein-rich lentils, fresh vegetables, and warm spices, this soup offers comforting and wholesome plant-based goodness topped with crunchy tortilla strips and fresh cilantro for added texture and zest.
Ingredients
Scale
Soup Base
- 1 cup green or brown lentils
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp olive oil
Add-Ins and Garnishes
- 1 cup fresh or frozen corn
- Fresh cilantro for garnish (optional)
- Tortilla strips for topping
Instructions
- Prepare Ingredients: Chop the onion, mince the garlic, and rinse the lentils thoroughly under cold water until the water runs clear. This helps remove any impurities and reduces dust.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook an additional minute until fragrant.
- Toast Spices and Lentils: Stir in the rinsed lentils, cumin, and chili powder. Cook for 2 to 3 minutes, stirring frequently, to release the spices’ aroma and slightly toast the lentils.
- Add Liquids and Tomatoes: Pour in the vegetable broth and diced tomatoes with their juices. Scrape any flavorful bits stuck to the bottom of the pot to incorporate all the flavors. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup simmer. Add the corn, and cook for 10 to 15 minutes, stirring occasionally, until lentils are tender but maintain their shape without becoming mushy.
- Season and Serve: Taste the soup and adjust seasonings if needed. Serve hot, garnished with fresh cilantro and topped with crunchy tortilla strips for texture and added flavor.
Notes
- Rinsing lentils thoroughly helps prevent grit in the soup.
- You can substitute green or brown lentils with red lentils, but cooking time will be shorter and soup might be creamier.
- For an extra spicy kick, add a pinch of cayenne pepper or fresh chopped jalapeño when sautéing the onions.
- Tortilla strips can be store-bought or homemade by baking thinly sliced tortillas until crisp.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
