Vegetarian Lentil Tortilla Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
284 kcal
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Course
Main Course
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Cuisine
Mexican
Vegetarian Lentil Tortilla Soup
Description
Vegetarian Lentil Tortilla Soup combines lentils and beans with a tomato-based broth infused with bell peppers, jalapeño, and spices such as chili powder, cumin, and cayenne for a balanced, warming bowl. Cooking in an electric pressure cooker or slow cooker softens the lentils and melds the flavors deeply without much hands-on time. Adding cream at the end softens the heat and enriches the broth. Tortilla chips crushed over the soup add a crunchy contrast to the creamy lentil and bean base.
The soup pairs well with a variety of toppings, including shredded cheddar or Mexican blend cheese, diced onions, pico de gallo, sliced avocado, and a dollop of sour cream or Greek yogurt. These allow each serving to be personalized with added brightness, creaminess, or texture. The medium spiciness can be adjusted by modifying the heat sources such as jalapeños and cayenne pepper to suit personal preferences.
The recipe notes suggest possible swaps for cream like half-and-half or cream cheese and mention the option to thicken the soup further by adding torn corn tortillas during cooking or crushed tortilla chips as garnish. Adjusting broth or tomato sauce can thin the soup, while extras like additional beans and veggies can make it chunkier, with extra seasoning recommended accordingly. Salt should be added at the end since ingredients vary in sodium content. This soup can be prepared ahead and easily scaled for larger groups.
Ingredients
- 1 cup onion diced
- 1 tsp avocado oil (or olive oil)
- 1 bell pepper diced
- 1 jalapeno pepper diced
- 2.5 cups vegetable broth (or chicken broth if needed)
- 15 oz tomato sauce or crushed tomatoes, canned
- ½ cup salsa verde or your favorite salsa!, mild or medium
- 1 TBSP tomato paste
- 15 oz black beans drained + rinsed, canned
- 15 oz pinto beans drained + rinsed, canned
- 1 cup corn (fresh, canned, or frozen)
- ¾ cup red lentils dried
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp cayenne pepper
- 1/4-1/2 cup heavy cream optional - see notes
- salt to taste
- black pepper to taste
Pile on the toppings!
- tortilla chip my favorite!, crushed
- cheddar cheese or mex-blend, shredded
- jalapeño sliced or diced
- onion red, chopped
- Pico de Gallo
- avocado sliced
- cilantro fresh
- sour cream or Greek yogurt
Instructions
- Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
- First, chop your veggies and measure out the ingredients.
- Next add everything but the heavy cream your toppings.
- This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
- Allow natural pressure release.
- Stir in the cream, add all your favorite toppings, and enjoy!
SlOW COOKER INSTRUCTIONS:
- First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
- Next add everything except the heavy cream and toppings.
- Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.
- Swirl in the cream, add all your favorite toppings, and dive in!
Notes
- Heavy cream can be substituted with half-and-half or cream cheese to modify richness.
- Adding torn corn tortillas while cooking or crushed tortilla chips after serving thickens the soup and adds texture.
- Adjust the soup consistency with extra broth or tomato sauce to thin, or add more beans and veggies to thicken; increase seasoning if adding extras.
- Salt should be added at the end of cooking to accommodate varying sodium levels in broth, tomatoes, and beans.
- Spice level can be customized by adjusting jalapeños, salsa type, and cayenne pepper according to taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 52g | 17% |
| Protein | 15g | 30% |
| Fat | 2g | 3% |
| Sodium | 1364mg | 57% |
| Potassium | 1049mg | 22% |
| Fiber | 17g | 68% |
| Sugar | 9g | 18% |
| Vitamin A | 1475IU | 30% |
| Vitamin C | 40.8mg | 45% |
| Calcium | 85mg | 9% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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