This Vegetarian Lentil Tortilla Soup is a cozy, wholesome, and flavorful dish that’s perfect for any time of year. Packed with hearty lentils, fresh veggies, and seasoned with a delicious blend of spices, this soup is a comforting and nutritious meal that will leave everyone satisfied. Whether you make it in the Instant Pot for a quick dinner or in the slow cooker for a more laid-back approach, this recipe is easy to prepare and full of vibrant flavors.
Personal Story & Background:
There’s something so comforting about a bowl of soup, and this Vegetarian Lentil Tortilla Soup is one of my all-time favorites. I first made it on a chilly evening when I wanted something warm and filling, but also healthy and light. The addition of lentils makes it hearty without feeling heavy, and the tortilla strips bring the perfect crunchy contrast to the tender veggies and beans. It’s one of those recipes that’s super flexible—you can load it up with whatever veggies you have on hand and adjust the spice level to suit your taste. Whether it’s a busy weekday dinner or a laid-back weekend meal, this soup is always a crowd-pleaser.
Ingredient Notes:
- Lentils: Lentils are the star of this soup! They add heartiness and protein, making this a filling, vegetarian meal. Green or brown lentils work best for soups because they hold their shape while cooking, but red lentils can also be used if you prefer a softer texture.
- Vegetable Broth: A flavorful base for the soup, vegetable broth gives it that rich, savory taste without any meat. You can use low-sodium broth if you’re looking to control the salt levels.
- Tomatoes: Fresh diced tomatoes or a can of crushed tomatoes adds a tangy, slightly sweet flavor to balance out the earthiness of the lentils. You can also add a squeeze of lime for extra freshness!
- Tortillas: Corn tortillas are cut into strips and fried or toasted to add a delicious crunch to the soup. They provide that classic tortilla soup texture that’s so satisfying.
- Spices: Chili powder, cumin, and smoked paprika give this soup a warm, slightly smoky flavor. Adjust the spice level by adding more or less chili powder, or even a dash of cayenne if you like heat.
- Beans: Black beans or pinto beans are the perfect complement to lentils. They add extra protein and creaminess to the soup.
- Lime: A squeeze of lime juice at the end of cooking brightens up the whole dish and adds a fresh burst of flavor.
- Toppings: Garnishes like sour cream, shredded cheese, fresh cilantro, and avocado slices elevate the soup and add richness and creaminess.
Substitutions:
- Lentils: If you don’t have lentils, you can substitute them with quinoa or chickpeas for a different texture.
- Tortillas: If you prefer a gluten-free version, you can use gluten-free corn tortillas or even tortilla chips to create the crunch. You can also skip the tortilla strips if you’re short on time or looking to make it even simpler.
- Broth: For a richer flavor, you can use a combination of vegetable broth and a bit of coconut milk for a creamy texture.
Step-by-Step Instructions:
Instant Pot Method:
- Sauté the Vegetables: Set the Instant Pot to the “Sauté” mode. Add a tablespoon of olive oil, and sauté 1 chopped onion, 1 diced bell pepper, and 2 minced garlic cloves until the vegetables are softened, about 5 minutes.
- Add the Spices: Stir in 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Cook for another minute to toast the spices and release their flavors.
- Add the Lentils and Liquids: Add 1 cup of dried lentils, 1 can of diced tomatoes (or 2 cups of fresh diced tomatoes), 1 can of black beans (drained and rinsed), 4 cups of vegetable broth, and 1 cup of water. Stir to combine.
- Cook Under Pressure: Close the lid of the Instant Pot, set the valve to “Sealing,” and cook on high pressure for 20 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.
- Add the Lime and Adjust Seasonings: Open the Instant Pot, stir in the juice of 1 lime, and season the soup with salt and pepper to taste. If the soup is too thick, you can add extra water or broth to reach your desired consistency.
- Prepare the Tortilla Strips: While the soup is cooking, heat a tablespoon of olive oil in a pan and cut a couple of corn tortillas into thin strips. Fry the strips until golden and crispy, about 3-4 minutes. Alternatively, you can bake them at 400°F for 8-10 minutes if you prefer a lighter version.
- Serve: Ladle the soup into bowls, top with the crispy tortilla strips, and garnish with your favorite toppings like cilantro, avocado, sour cream, or shredded cheese.
Slow Cooker Method:
- Prepare the Soup Base: In the bottom of the slow cooker, combine 1 cup of dried lentils, 1 can of diced tomatoes, 1 can of black beans (drained and rinsed), 1 chopped onion, 1 diced bell pepper, 2 minced garlic cloves, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 4 cups of vegetable broth. Stir to combine.
- Slow Cook: Cover and cook the soup on low for 6-7 hours or on high for 3-4 hours, until the lentils are tender.
- Add the Lime and Adjust Seasonings: Stir in the juice of 1 lime, and season with salt and pepper to taste. If the soup is too thick, add a little more broth or water to thin it out.
- Prepare the Tortilla Strips: While the soup is cooking, follow the same instructions to fry or bake your tortilla strips.
- Serve: Once the soup is ready, ladle it into bowls, top with crispy tortilla strips, and garnish with your favorite toppings.
Expert Tips for the Best Results:
- Lentil Cooking Time: Make sure to cook the lentils long enough, especially in the slow cooker, so they become tender but still hold their shape. Avoid using split red lentils if you want them to maintain texture, as they break down quickly.
- Customize the Spice Level: Feel free to adjust the amount of chili powder or cumin based on your spice tolerance. For more heat, you can add a diced jalapeño or a pinch of cayenne pepper.
- Texture: If you like a smoother texture, use an immersion blender to purée part of the soup, or simply mash a few of the lentils and beans with the back of a spoon to thicken it up.
Serving Suggestions:
- Toppings: This soup is great topped with sour cream or Greek yogurt for creaminess. Fresh cilantro, sliced avocado, and a sprinkle of shredded cheese also add flavor and richness.
- Side Dishes: Serve with warm cornbread, a simple side salad, or a piece of crusty bread for dipping.
- Protein Addition: If you want to add more protein, grilled chicken, roasted shrimp, or even tofu would pair well with the soup.
Storage and Reheating Tips:
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
- Reheating: Reheat the soup on the stove or in the microwave. If it’s too thick after storage, simply add a little extra broth or water to thin it out.
Frequently Asked Questions:
Can I use canned lentils instead of dried lentils?
Yes! If you’re short on time, you can use canned lentils. Be sure to drain and rinse them before adding them to the soup. Reduce the cooking time as the lentils are already cooked.
How do I make the soup spicier?
If you want extra heat, you can add a diced jalapeño, a pinch of cayenne pepper, or some hot sauce to the soup. Adjust to your preferred spice level!
Can I make this soup ahead of time?
Yes, this soup is great for meal prep. The flavors deepen and improve over time, so it’s even better the next day. Just be sure to store the tortilla strips separately to keep them crispy.
Conclusion:
This Vegetarian Lentil Tortilla Soup is a perfect combination of healthy, hearty, and comforting, with the added crunch of crispy tortilla strips and a vibrant, spiced broth. Whether you make it in the Instant Pot for a quick weeknight meal or in the slow cooker for a hands-off dinner, it’s a satisfying and nutritious dish that’s sure to become a staple in your recipe collection. Enjoy!
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Vegetarian Lentil Tortilla Soup (Instant Pot + Slow Cooker)
- Prep Time: 10 minutes
- Cook Time: 20 minutes (Instant Pot) / 6-7 hours (Slow Cooker)
- Total Time: Varies
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot, Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
This Vegetarian Lentil Tortilla Soup is a cozy, hearty dish packed with protein-rich lentils, black beans, fresh veggies, and warm spices. Whether made in the Instant Pot for a quick meal or in the slow cooker for an effortless dinner, this soup is bursting with flavor and topped with crunchy tortilla strips for the perfect finish.
Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 cup dried green or brown lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained & rinsed
- 4 cups vegetable broth
- 1 cup water
- Juice of 1 lime
- Salt & pepper, to taste
For the Tortilla Strips:
- 3 corn tortillas, cut into strips
- 1 tbsp olive oil
Optional Toppings:
- Avocado slices
- Fresh cilantro
- Shredded cheese
- Sour cream or Greek yogurt
Instructions
Instant Pot Method:
- Sauté the Vegetables: Set the Instant Pot to Sauté mode. Heat olive oil, then add onion, bell pepper, and garlic. Cook for 5 minutes until softened.
- Add the Spices: Stir in chili powder, cumin, and smoked paprika. Sauté for 1 minute.
- Add Lentils & Liquids: Pour in lentils, diced tomatoes, black beans, vegetable broth, and water. Stir to combine.
- Pressure Cook: Close the lid, set valve to Sealing, and cook on High Pressure for 20 minutes. Let pressure naturally release for 10 minutes, then manually release the rest.
- Finish & Serve: Stir in lime juice and season with salt and pepper. If too thick, add extra broth. Serve topped with crispy tortilla strips and desired toppings.
Slow Cooker Method:
- Combine Ingredients: Add all soup ingredients (except lime juice) to a slow cooker and stir.
- Cook: Cover and cook on Low for 6-7 hours or High for 3-4 hours, until lentils are tender.
- Finish & Serve: Stir in lime juice, season with salt and pepper, and serve with crispy tortilla strips and toppings.
Crispy Tortilla Strips:
- Pan-Fried: Heat olive oil in a skillet and fry tortilla strips until golden and crispy (~3-4 minutes).
- Baked: Toss tortilla strips with olive oil and bake at 400°F for 8-10 minutes, flipping halfway.
Notes
- Lentil Texture: Green/brown lentils hold their shape; red lentils create a creamier soup.
- Adjust Spice Level: Add cayenne or diced jalapeño for extra heat.
- Make it Creamy: Stir in coconut milk for a richer texture.
Nutrition
- Calories: ~230 kcal
- Fat: ~4g
- Carbohydrates: ~35g
- Fiber: ~10g
- Protein: ~12g
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