This Vegan Lentil Tortilla Soup is thick, hearty, and packed with bold Tex-Mex flavor. Made with protein-rich lentils, black beans, vegetables, and smoky spices, it’s a cozy plant-based soup that’s filling, meal-prep friendly, and perfect for chilly nights. Crispy tortilla strips on top add the perfect crunch to every bowl.
Ingredients
- Soup
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1½ tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup dry brown or green lentils rinsed
- 1 14.5 oz can diced tomatoes, with juices
- 4 cups vegetable broth
- 1 cup corn frozen or canned
- 1 15 oz can black beans, drained and rinsed
- Salt and black pepper to taste
- Crispy Tortilla Strips
- 4 corn tortillas
- 1 teaspoon olive oil or cooking spray
- Pinch of salt
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and cook for 4–5 minutes, until soft and translucent.
- Add garlic and cook for 30 seconds, stirring constantly.
- Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute to bloom spices.
- Add lentils, diced tomatoes, vegetable broth, corn, and black beans. Stir well.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer 30–35 minutes, until lentils are tender.
- Season with salt and black pepper to taste.
- While soup cooks, preheat oven to 375°F (190°C).
- Slice tortillas into thin strips, toss with olive oil and salt, and bake 8–10 minutes until crisp.
- Let soup rest 5 minutes before serving. Top with tortilla strips and desired toppings.
Notes
- Use brown or green lentils only—red lentils will break down too much.
- If soup thickens too much, add a splash of broth when reheating.
- Blooming spices early is key to deep flavor.