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Lentil Tortilla Soup
Lentil tortilla soup is flavorful, satisfying and ready in just 30 minutes. This vegan tortilla soup is a filling, healthy twist on tortilla soup and is great for meal prep! Add your favorite toppings to this budget friendly meatless meal.
Chop the onion and bell peppers. Once the pot is preheated, add the onions and cook 3-5 minutes then add bell peppers and cook 2 minutes.
After the peppers are soft, add the spices and stir well. Cook 1 minute.
Add about 1/2 cup of vegetable broth to the pot and scrape the bottom of the pot to get off any of the spices on the bottom of the pot.
Add the rest of the vegetable broth, rinse split red lentils and black beans to the pot. Put the lid on the pot and cook 20 minutes.
After 20 minutes, add lime juice and blend 1/2 the soup with the immersion blender (or carefully transfer to a blender).
Top with cilantro and tortilla chips and serve hot.
Notes
Instant Pot Instructions
Turn on the Saute function and cook the onions (3-4 minutes) and peppers (2-3 minutes) before adding spices and cooking 1 additional minute. Turn off saute function. Add 1/2 cup of broth and scrape the bottom of the pot to ensure there are not any spices or brown bits sticking to the bottom of the pot.
Add the rest of the ingredients except the lime juice, cilantro and tortilla chips.
Cook on high pressure for 3 minutes.
Let pressure naturally release at least 10 minutes before releasing it manually.
Add lime juice. Blend 1/2 the soup with an immersion blender or blender.
Top with cilantro and crumbled tortilla chips.
Top tips
Rinse the lentils before adding them to the soup. Red lentils in particular need to be rinsed a few times under cold water to get all the excess starch off the lentils before cooking.
Blending the soup helps to thicken the soup and give it a creamy, satisfying texture. You can use an immersion blender or a regular blender. Anytime you are adding hot liquids to a regular blender, it's important to leave the lid vented so that the hot liquids don't create too much pressure when blending.
Allow the spices to sauté for 1-2 minutes before adding the rest of the ingredients. This helps the spices bloom and makes them even more flavorful.
If you want a thinner soup, add 1 more cup of water or vegetable broth to the soup.
Wait to add the tortilla chips to the soup until right before serving for the best texture.
This lentil tortilla soup recipe can easily be doubled or tripled for meal prep or serving to a large group or party.
Storing leftovers
Fridge: Store leftover lentil tortillas soup in the fridge in an airtight container for up to 5 days.
Freezer: This soup can be frozen for up to 3 months. Let the soup cool completely before transferring to the freezer in a freezer safe container. To make this easier to reheat, I recommend you freeze it in individual servings using Soupercubes (you can freeze it in 1 cup or 2 cup portions). Once frozen, transfer to a freezer safe bag.
Reheating leftovers
Stovetop: Heat the soup (from the fridge or freezer) over medium low heat, covered until warmed through.
Microwave: Microwave on high 3 minutes from the fridge. Microwave in 1:30 intervals from frozen until heated through.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
392
Fat
4
g
Carbohydrates
73
g
Fiber
18
g
Sugar
13
g
Protein
19
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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