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Vegan Lentil Tortilla Soup

This hearty and flavorful vegan lentil tortilla soup is packed with vegetables, protein-rich lentils, and a creamy cashew base, making it a comforting and satisfying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: Mexican, Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 yellow onion
  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 1 jalapeno (seeds removed for less spice)
  • 1 red bell pepper
  • 1 tablespoon tomato paste
  • 2 cans fire roasted crushed tomatoes (15 ounce each, see notes)
  • 3/4 cup red lentils
  • 1 can black beans (drained and rinsed)
  • 1 cup corn
  • 1/3 cup cashew cream (click for recipe)
  • 3 - 4 cups low sodium vegetable broth
  • 2 teaspoons chili powder
  • 2 1/2 teaspoons cumin
  • 1 tablespoon brown or coconut sugar
  • 1 teaspoon salt (use less if broth was not low sodium)
  • 1 teaspoon oregano
  • 1 tablespoon lime juice (about 1/2 lime)
  • 1 cup tortilla strips
  • 1 avocado
  • 1 lime juiced
  • 1/2 cup chopped cilantro

Method
 

  1. In a large pot or Dutch oven, sauté the finely diced onion in olive oil for about 5 minutes.
  2. Add minced garlic, diced bell pepper, and diced jalapeño (remove seeds for less spice). Sauté for about 3 more minutes.
  3. Stir in the tomato paste and sauté for an additional 2 minutes.
  4. Add all remaining ingredients, except for the lime juice. Stir well to combine and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until lentils are fully cooked.
  6. Once lentils are done, transfer 2 cups of soup to a blender and blend until smooth. Return blended soup to the pot.
  7. Stir in the lime juice. Taste and adjust flavors or add more broth to thin if desired.
  8. Serve garnished with tortilla strips, chopped cilantro, fresh lime juice, avocado, and sour cream (if not vegan).

Notes

For a thicker soup, use 3 cups of vegetable broth; for a thinner consistency, use 4 cups or add more at the end. Adjust salt to taste, especially if not using low-sodium broth.