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Vegan Lentil Tortilla Soup Recipe

Vegan Lentil Tortilla Soup Recipe
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★★★★★

5 from 23 reviews

This vibrant Vegan Lentil Tortilla Soup combines hearty lentils with smoky spices, black beans, corn, and creamy coconut milk for a comforting and flavorful meal. It’s a warming, protein-packed soup perfect for any day of the week, topped with zesty lime juice and crunchy tortilla strips for added texture and brightness.

Ingredients

Scale

Soup Base

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 5 cloves garlic, minced

Spices

  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1–3 teaspoons chiles in adobo, optional

Main Ingredients

  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can corn, drained
  • 1 (15 oz.) can fire roasted diced tomatoes
  • 3/4 cup split red lentils
  • 32 oz. V8 or other brand vegetable juice
  • 1 (13.5 oz.) can full fat coconut milk

Finishing & Garnish

  • Juice of 1 lime
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Tortilla strips
  • Sour cream (optional, or vegan sour cream substitute)
  • Sliced jalapeno
  • Fresh chopped cilantro

Instructions

  1. Heat olive oil: Warm the olive oil in a large pot over medium-high heat until shimmering.
  2. Sauté onions: Add the diced red onion and cook, stirring frequently, for 3-4 minutes until softened and translucent.
  3. Add garlic and spices: Stir in the minced garlic, cumin, chili powder, and optional chiles in adobo. Cook while stirring frequently for about 1 minute until fragrant.
  4. Add main ingredients: Mix in the black beans, corn, split red lentils, fire roasted diced tomatoes, vegetable juice, and coconut milk. Add a few large pinches of kosher salt and freshly cracked pepper. Stir well to combine all the ingredients.
  5. Simmer: Cover the pot and bring the mixture to a simmer over medium heat.
  6. Cook lentils: Reduce the heat to medium-low, keep the pot covered, and simmer for about 5 minutes until the lentils are tender and cooked through.
  7. Season and finish: Add the juice of one lime and adjust seasoning with additional salt and pepper to taste.
  8. Serve: Ladle the soup into bowls and garnish with crunchy tortilla strips, sour cream or vegan alternative, sliced jalapeno, and freshly chopped cilantro. Enjoy warm.

Notes

  • Adjust the amount of chiles in adobo to control the spice level or omit for milder soup.
  • For a gluten-free version, ensure the tortilla strips are gluten-free.
  • Use vegan sour cream or omit for a fully vegan soup.
  • If you prefer thicker soup, reduce the vegetable juice slightly, or simmer longer uncovered.
  • The soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: vegan lentil soup, tortilla soup, healthy vegan soup, plant-based soup, easy vegan dinner

Find it online: https://victoriablair.com/vegan-lentil-tortilla-soup-recipe/