Creamy Lentil Tortilla Soup Recipe

Introduction

This creamy lentil tortilla soup is a comforting, flavorful meal perfect for chilly evenings. It combines hearty lentils, smoky spices, and a touch of coconut milk to create a rich, satisfying soup that’s both vegan and delicious.

Ingredients

• 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
• 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 or other vegetable juice
• 1 (13.5 oz.) can full fat coconut milk
• Juice of 1 lime
• Kosher salt
• Fresh cracked pepper
• For garnish: tortilla strips, sour cream, sliced jalapeno, fresh chopped cilantro

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat.
2. Step 2: Add diced onion and cook, stirring frequently, for 3-4 minutes until softened.
3. Step 3: Stir in minced garlic, cumin, chili powder, and chiles in adobo (if using). Cook for another minute, stirring frequently to release the spices’ aromas.
4. Step 4: Add black beans, corn, fire roasted tomatoes, split red lentils, vegetable juice, and coconut milk. Season with a few large pinches of salt and fresh cracked pepper. Stir to combine.
5. Step 5: Cover the pot and bring the soup to a simmer over medium heat.
6. Step 6: Reduce the heat to medium-low and let the soup simmer, covered, for about 5 minutes or until the lentils are tender and cooked through.
7. Step 7: Stir in the juice of one lime and adjust seasoning with additional salt and pepper to taste.
8. Step 8: Serve the soup hot, garnished with tortilla strips, sour cream, sliced jalapeno, and fresh chopped cilantro as desired.

Tips & Variations

• The coconut milk adds a subtle sweetness that balances the acidity of the tomatoes without a strong coconut flavor. For a non-vegan version, replace the coconut milk with heavy cream and add a teaspoon of sugar to balance acidity.
• Feel free to use any type of lentils you have on hand, but adjust cooking time accordingly, as split red lentils cook faster than other varieties.
• Salt liberally throughout the cooking process to enhance the overall flavor of the soup.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat, stirring occasionally. This soup also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply add all ingredients except the lime juice and seasonings at the start, cook on low for 6-8 hours or until lentils are tender, then add lime juice and adjust seasonings before serving.

Can I substitute the V8 juice with something else?

If you don’t have V8 juice, you can use vegetable broth, marinara sauce, or even water as a substitute. The flavor will be slightly different, but the soup will still be delicious.

Creamy Lentil Tortilla Soup Recipe

Print Recipe

★★★★★

4.9 from 78 reviews

A hearty and creamy vegan lentil tortilla soup bursting with bold flavors from cumin, chili powder, and fire-roasted tomatoes, enriched by coconut milk and balanced with lime juice. Quick to prepare on the stovetop, this comforting soup is perfect for a nutritious weeknight dinner and garnished with tortilla strips, sour cream, jalapeños, and fresh cilantro.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 servings (about 1.5 cups per serving) 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

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

Garnishes

• Tortilla strips
• Sour cream
• Sliced jalapeño
• Fresh chopped cilantro

Instructions

1. Heat Olive Oil: Warm the olive oil in a large pot over medium-high heat, preparing it for sautéing the aromatics.
2. Sauté Onion: Add the diced red onion and cook, stirring frequently, for 3-4 minutes until softened but not browned.
3. Add Garlic and Spices: Stir in the minced garlic, cumin, chili powder, and optional chiles in adobo. Cook for another minute, stirring often to toast the spices and release their fragrance.
4. Add Main Ingredients: Pour in the black beans, corn, fire roasted tomatoes, split red lentils, vegetable juice, and coconut milk. Season with a few large pinches of kosher salt and freshly cracked pepper. Stir well to combine all ingredients.
5. Simmer Soup: Cover the pot and bring the soup to a simmer over medium heat.
6. Cook Lentils: Lower the heat to medium-low, keep the pot covered, and let the soup simmer for about 5 minutes or until the lentils are tender and cooked through.
7. Finish Soup: Stir in the fresh lime juice and adjust seasoning with additional salt and pepper to taste.
8. Serve and Garnish: Ladle the soup into bowls and top with tortilla strips, sour cream, sliced jalapeños, and fresh chopped cilantro. Enjoy warm.

Notes

• The coconut milk does not impart a strong coconut flavor due to the robust spices; it also balances the acidity of the tomatoes with subtle sweetness.
• For a non-vegan version, replace coconut milk with 3/4 cup heavy cream and optionally add a teaspoon of granulated sugar to offset tomato acidity.
• Salt liberally throughout cooking to enhance the flavors—don’t be shy with it!
• If using lentils other than split red lentils, adjust cooking time as needed; start checking for doneness at the shortest recommended cooking time per your lentils.
• The soup freezes well, making it convenient for meal prep.

Keywords: lentil soup, vegan soup, tortilla soup, creamy lentil soup, quick dinner, vegan dinner, Mexican-inspired soup, coconut milk soup