Creamy Lentil Tortilla Soup Recipe
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.
- 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
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
- Heat Olive Oil: Warm the olive oil in a large pot over medium-high heat, preparing it for sautéing the aromatics.
- Sauté Onion: Add the diced red onion and cook, stirring frequently, for 3-4 minutes until softened but not browned.
- 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.
- 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.
- Simmer Soup: Cover the pot and bring the soup to a simmer over medium heat.
- 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.
- Finish Soup: Stir in the fresh lime juice and adjust seasoning with additional salt and pepper to taste.
- 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
