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1 Pot Lentil Tortilla Soup (Instant Pot or Saucepan)
5 from 90 votes

1 Pot Lentil Tortilla Soup (Instant Pot or Saucepan)

This 1 Pot Lentil Tortilla Soup is a hearty and flavorful dish featuring red lentils cooked with bell peppers, onion, garlic, and a blend of spices including smoked paprika and cumin. The soup is enriched with tomatoes and black beans, finished with a squeeze of lime and garnished with crunchy tortilla chips and avocado for texture and brightness.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 3
Calories: 225 kcal
Course: Soup
Cuisine: Vegan, gluten-free

Ingredients

  • 1 tsp neutral cooking oil generic cooking oil
  • 1/2 cup onion red, chopped
  • 3 to 4 cloves garlic minced
  • 1 jalapeño minced (optional)
  • 1/2 cup green bell pepper chopped
  • 1/2 cup red bell pepper chopped
  • 1/2 tsp cumin ground
  • 1/4 tsp oregano
  • 1/4 tsp thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper powder or chipotle pepper powder or both
  • 1/2 tsp garlic powder
  • 1/2 cup red lentils quick cooking lentils - masoor dal, washed and drained
  • 2 cups water or broth
  • 2 tomato finely chopped, or 1.5 cup crushed tomatoes from a can, large
  • 1 to 2 tbsp tomato paste
  • 1/2 to 1 cup water or broth
  • 1/2 tsp salt or more
  • 1 cup black beans cooked
  • tortilla chips avocado and other garnishes and lime juice, crumbled, for garnish

Instructions

    Cup of Yum
  1. Heat oil in a saucepan over medium heat. Add onion and garlic and cook for 3 minutes Add jalapeno, bell peppers and mix and cook for 3 to 4 minutes.
  2. Add the spices and herbs and mix in. Add a pinch of allspice or loves for additional flavor if you wish. Add the washed and drained lentils and water and cook for 11 to 12 minutes or until al dente.
  3. Add the rest of the ingredients, mix well. Add other additions such as 1/2 cup corn or cooked black beans or other beans, veggies, some chopped up corn tortilla at this point. (I make the soup with or without beans , pictured without beans). Cook for 10 minutes or until desired consistency. Taste and adjust salt and heat.
  4. Add a dash of lime juice, garnish with chips, avocado, cilantro. See IP instructions in Notes.

Notes

  • In an Instant Pot, sauté vegetables first, then pressure cook with lentils and liquids for 3 minutes with natural release for best texture.
  • Adjust spice levels according to preference by varying cayenne or chipotle powder.
  • Add garnishes like tortilla chips, avocado, and fresh cilantro just before serving to maintain texture and freshness.
  • This recipe yields approximately two servings and stores well refrigerated.

Nutrition Information

Calories 225kcal (11%) Carbohydrates 39g (13%) Protein 14g (28%) Fat 2g (3%) Sodium 506mg (21%) Potassium 862mg (18%) Fiber 16g (64%) Sugar 6g (12%) Vitamin A 1850IU (37%) Vitamin C 75.7mg (84%) Calcium 63mg (6%) Iron 4.3mg (24%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 225

% Daily Value*

Calories 225kcal 11%
Carbohydrates 39g 13%
Protein 14g 28%
Fat 2g 3%
Sodium 506mg 21%
Potassium 862mg 18%
Fiber 16g 64%
Sugar 6g 12%
Vitamin A 1850IU 37%
Vitamin C 75.7mg 84%
Calcium 63mg 6%
Iron 4.3mg 24%

* Percent Daily Values are based on a 2,000 calorie diet.