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
Units
Scale
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