Decadent Lentil Tortilla Soup – Spicy Plant-Based Soup Recipe
This Decadent Lentil Tortilla Soup is a bold and comforting twist on a classic! Loaded with protein-rich lentils, smoky spices, tomatoes, and crunchy tortilla strips, it’s a plant-based powerhouse that’s perfect for cozy nights or meal prep. Rich, satisfying, and totally crave-worthy.
Equipment
- Large soup pot
- Blender or immersion blender
- Cutting board & knife
- Measuring cups & spoons
- Ladle
Ingredients
Soup Base:
- 1 tbsp olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 jalapeño, seeded and chopped (optional)
- 1 cup red lentils, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted tomatoes
- 1 cup corn kernels (fresh or frozen)
- 4 cups low-sodium vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt to taste
Finish & Garnish:
- Juice of 1 lime
- ½ cup cashew cream or vegan sour cream
- Tortilla strips
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges
Instructions
Sauté Aromatics
- Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeño. Cook until softened, about 5 minutes.
Add Core Ingredients
- Stir in red lentils, black beans, fire-roasted tomatoes, corn, and broth. Season with cumin, paprika, chili powder, and salt.
Simmer
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until lentils are soft and breaking down.
Blend for Creaminess
- Transfer 2 cups of soup to a blender and blend until smooth. Return to pot and stir to combine. Alternatively, use an immersion blender to partially blend.
Finish
- Stir in lime juice and cashew cream. Taste and adjust seasoning.
Serve
- Ladle into bowls and top with tortilla strips, avocado, cilantro, and lime wedges.
Notes
- For gluten-free: Use certified gluten-free tortilla strips or bake your own from corn tortillas.
- For extra protein: Add jackfruit or tofu cubes.
- For creaminess without nuts: Use coconut cream or vegan yogurt.
- Spice level: Adjust jalapeño and chili powder to taste.
- Storage: Refrigerate up to 5 days or freeze (without garnishes) for up to 3 months. Reheat with added broth if thickened.