This creamy one-pot vegan lentil tortilla soup is created with red lentils, black beans, fire-roasted tomatoes, corn, and a variety of fresh spices! It’s a cinch to make and the ideal substantial soup for a chilly day.
I dislike the gloom of winter, but I adore the comfort food! Soup season is my personal favorite, and dishes that I can prepare ahead of time are the greatest.
This vegan tortilla soup tastes exactly like the traditional version, but it’s made with red lentils and black beans to keep it vegetarian! It’s thick and creamy, owing to the cashew cream, but it’s not heavy.
This dish is likely to please all sorts of foodies with its fresh flavor from herbs and spices and handmade cashew cream. For a comfortable plant-based meal, serve it with homemade tortilla strips and plenty of fresh cilantro.
How to create Vegan Lentil Tortilla Soup
Add the finely chopped onion and olive oil to a large saucepan or dutch oven. 5 minutes in a skillet
Combine the minced garlic, diced bell pepper, and diced jalapeño in a mixing bowl. Remove the seeds from the jalapeño or use less if you want less spice.
In a blender, combine the chopped tomatoes and pulse until the mixture resembles salsa. This is optional, but I recommend it for the greatest flavor and texture!
Add to the saucepan with the onion and the rest ingredients, except the lime juice, which we’ll add at the end. I used 3 cups of vegetarian broth since I wanted it thicker; if you want it more brothy, try 4 cups. If you’re unsure, start with 3 and add more at the end if necessary.
Bring to a boil after thoroughly mixing everything. Reduce the heat to low, cover, and leave to simmer for 20 minutes, stirring periodically.
After around 20 minutes, taste the lentils to verify whether they are thoroughly cooked. If they still have a crunch, continue to cook for 5-10 minutes.
When the lentils are done, pour 2 cups of the soup into a blender and puree until smooth. Return to the saucepan and stir to mix. Add the lime juice and mix well. Adjust the seasonings as needed, and/or add additional broth to thin it down if required.
Toppings: tortilla strips, cilantro, fresh lime juice, avocado, and sour cream
Tortilla strips prepared from scratch
I couldn’t locate certified gluten-free tortilla strips at the store when I was shopping for this recipe, so I made my own, which was very simple! All you need are a couple of corn tortillas, your favorite oil (I used avocado), and some salt.
To make 1-inch long and 1/4-inch broad strips, slice the tortillas into thin strips and then in the other way. Fill a saucepan halfway with oil (enough to cover the bottom of the pan with a 1/2-inch layer).
When the oil is heated, add the strips and fry for a few minutes on each side, or until crispy.
It’s best to make this in small batches so the tortillas aren’t piled on top of each other.
Remove from the pan and drain any excess oil on a paper towel.
Finish with a few salt cracks.
Commonly Asked Questions About Vegan Lentil Tortilla Soup
Is it possible to freeze it?
Yes!
Allow the soup to cool fully before transferring it to an airtight and freezer-safe container.
Store in the freezer for up to 2 months.
Allow it to defrost overnight in the refrigerator before reheating.
How long will it last? This vegan tortilla soup will stay in the fridge for approximately 3 days after it’s made. You may reheat it in the microwave or on the stove. It does thicken slightly in the fridge, so you may want to add a splash of vegetarian broth before reheating.
With what should I serve it? Because of the beans and lentils, I like to serve this vegan tortilla soup as the main course.
Fresh lime juice, avocado, loads of chopped cilantro, and sour cream are some of my favorite toppings. Okay, I don’t like sour cream, so I simply use leftover cashew cream and pretend it’s sour to the folks I’m giving it to.
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