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Vegan Lentil Tortilla Soup Recipe

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4.1 from 13 reviews

This Vegan Lentil Tortilla Soup is a hearty and flavorful plant-based soup that combines red lentils, black beans, corn, fire-roasted tomatoes, and creamy coconut milk with bold southwestern spices. It’s easy to make on the stovetop and delivers comforting warmth with a balanced blend of smoky, spicy, and tangy flavors. Garnished with crispy tortilla strips, fresh cilantro, jalapeños, and a touch of vegan sour cream, this soup is perfect for a nutritious lunch or dinner that’s both satisfying and wholesome.

Ingredients

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 vegetable juice or other vegetable juice
  • 1 (13.5 oz.) can full fat coconut milk
  • Juice of 1 lime
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Garnish

  • Tortilla strips
  • Sour cream (vegan alternative recommended for vegan version)
  • Sliced jalapeño
  • Fresh chopped cilantro

Instructions

  1. Heat Oil and Sauté Onion: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced red onion and cook, stirring frequently, for 3-4 minutes until softened and translucent.
  2. Add Garlic and Spices: Stir in the minced garlic, cumin, chili powder, and optional chiles in adobo. Cook for another minute, stirring frequently, to toast the spices and enhance their flavors.
  3. Add Main Ingredients: Add the drained black beans, drained corn, fire-roasted diced tomatoes, split red lentils, vegetable juice, and full-fat coconut milk to the pot. Season with several large pinches of kosher salt and freshly cracked pepper. Stir everything together to combine well.
  4. Simmer the Soup: Cover the pot and bring the soup to a simmer over medium heat. Once simmering, reduce the heat to medium-low and let it cook covered for about 5 minutes, or until the red lentils are tender and cooked through.
  5. Season and Finish: Stir in the juice of one lime and adjust the seasoning with additional salt and pepper to taste. Stir well to incorporate the fresh lime flavor and balance the soup’s taste.
  6. Garnish and Serve: Ladle the soup into bowls and garnish with crispy tortilla strips, a dollop of sour cream (vegan if desired), sliced jalapeños, and freshly chopped cilantro. Serve immediately and enjoy the comforting flavors.

Notes

  • The coconut milk adds a subtle sweetness that balances the acidity of the tomatoes without imparting a strong coconut flavor.
  • For a non-vegan alternative, substitute the coconut milk with 3/4 cup heavy cream and add about 1 teaspoon of granulated sugar to balance acidity.
  • Salt liberally throughout the cooking process as it enhances the flavors of the soup significantly.
  • Simmering time is relatively short because red lentils cook quickly, so watch for tenderness to avoid overcooking.
  • Adjust the amount of chiles in adobo to your preferred spice level or omit for a milder soup.

Find it online: https://flavorspath.com/vegan-lentil-tortilla-soup-recipe/