Lentil Tortilla Soup
A hearty vegan tortilla soup packed with lentils, tomatoes, and spices, perfect for cozy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 cup dried green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 4 medium corn tortillas, cut into strips
- Avocado, for topping
- Fresh cilantro, for garnish
Instructions
- Sauté the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Stir in the rinsed lentils, diced tomatoes with juices, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce the heat to low and cover. Let it simmer for about 25-30 minutes, or until the lentils are tender.
- Blend some of the soup with an immersion blender for a creamier texture, or carefully transfer part of the soup to a countertop blender and blend until smooth, then return it to the pot.
- Preheat the oven to 400°F (200°C) while the soup simmers. Arrange the tortilla strips on a baking sheet, lightly spray with cooking oil, and bake for about 10 minutes or until crispy and golden.
- Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, and fresh cilantro.
Notes
Rinse lentils before cooking to remove dirt. Adjust chili powder for desired spice level. Store leftover tortilla strips separately to maintain crispness.