Name: Vegetarian Lentil Tortilla Soup: A Hearty and Comforting Bowl of Goodness
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 cup green or brown lentils; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 can (14.5 oz) diced tomatoes; 4 cups vegetable broth; 4 corn tortillas (for the strips); 2 teaspoons chili powder; 1 teaspoon cumin; 2 tablespoons lime juice; 1 tablespoon olive oil (for sautéing and drizzling on tortillas); Salt and pepper, to taste; Fresh cilantro, for garnish (optional)

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There’s something about a warm bowl of soup that just makes everything feel better, especially when it’s packed with flavors and nutrients. This Vegetarian Lentil Tortilla Soup is one of those recipes you’ll want to make again and again. It’s filling, healthy, and bursting with delicious spices that create a rich and satisfying broth. Lentils provide that hearty texture that makes it feel like a full meal, and the crunchy tortilla strips add the perfect contrast. Whether you’re looking for a cozy dinner or a satisfying lunch, this soup is a winner.

Why You’ll Love This Recipe?

This soup is not only delicious but also incredibly easy to make. The lentils add fiber and protein, making it a filling vegetarian meal that doesn’t skimp on flavor. The broth is savory with just the right amount of heat from the spices, and the crispy tortilla strips on top make it extra special. Plus, it’s a one-pot meal, which means minimal cleanup, and it’s perfect for meal prep. You can even make a big batch and have leftovers for the week, which is always a bonus!

Ingredients

Green or brown lentils
Onion
Garlic
Carrots
Celery
Diced tomatoes
Vegetable broth
Corn tortillas (for the strips)
Chili powder
Cumin
Lime juice
Olive oil
Salt and pepper
Fresh cilantro (optional for garnish)

(For the full ingredient list, including exact measurements, check below. These are the main ingredients that create a hearty and flavorful soup.)

Directions

Step 1: Prepare the Tortilla Strips

Start by preheating your oven to 375°F (190°C). Slice the corn tortillas into thin strips. Drizzle a little olive oil over them and toss to coat. Spread the strips in an even layer on a baking sheet and bake for 10-12 minutes, or until they’re crispy and golden. Set them aside while you prepare the soup.

Step 2: Sauté the Vegetables

In a large pot, heat a bit of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes, until the vegetables have softened. Add the minced garlic and cook for another 1-2 minutes, stirring frequently so the garlic doesn’t burn. The aroma of these sautéed vegetables will fill your kitchen, and it’s just the beginning!

Step 3: Add the Spices and Tomatoes

Once the vegetables are softened, sprinkle in the chili powder and cumin, stirring to coat everything evenly with the spices. This is where the soup gets its signature warmth and depth of flavor. Next, add the diced tomatoes (with their juices) and stir everything together. Let it cook for a couple of minutes to allow the flavors to meld.

Step 4: Simmer the Soup

Now it’s time to add the lentils and vegetable broth. Stir in the lentils, then pour in the vegetable broth. Bring the soup to a gentle simmer, reduce the heat to low, and let it cook for 30-40 minutes, or until the lentils are tender. Check the soup every 10 minutes or so to make sure it’s not getting too thick. If it’s too thick, add a bit more broth or water to reach your desired consistency.

Step 5: Add the Lime Juice and Season

Once the lentils are tender and the soup has a nice, hearty consistency, season with salt, pepper, and lime juice. The lime juice adds a touch of brightness that really brings all the flavors together.

Step 6: Serve with Tortilla Strips

Ladle the soup into bowls and top with the homemade tortilla strips. If you like, garnish with fresh cilantro for a little extra freshness and color. You can also add a dollop of sour cream or a sprinkle of shredded cheese if you’re feeling extra indulgent.

Expert Tips and Tricks

Perfect Tortilla Strips: Make sure to keep an eye on the tortilla strips as they bake, as they can go from crispy to burnt quickly. If you want them extra crispy, you can even toast them in a skillet over medium heat instead of baking them.
Lentil Texture: If you like your soup with more bite, cook the lentils a little less. If you prefer a softer soup, let them simmer a bit longer. Lentils will continue to absorb the liquid as they sit, so keep an eye on the consistency.
Extra Flavor: For an extra punch of flavor, you can add a pinch of smoked paprika or chipotle powder to the soup base. It gives the soup a smoky, spicy kick that’s absolutely delicious.
Make it Creamy: If you want a creamier texture, blend part of the soup in a blender or with an immersion blender. This will create a thick and creamy base while leaving some lentils whole for texture.

Recipe Variations and Possible Substitutions

Add More Veggies: Feel free to toss in other vegetables like bell peppers, zucchini, or spinach to up the nutritional value of the soup.
Beans Instead of Lentils: If you’re not a fan of lentils, you can easily swap them out for black beans or pinto beans. Just be sure to adjust the cooking time based on the beans you choose.
Spicy Version: For those who like a little more heat, add a diced jalapeño or some crushed red pepper flakes to the soup for an extra kick.
Vegan Toppings: Skip the cheese or sour cream for a fully vegan meal, and instead top the soup with avocado slices or vegan sour cream for creaminess.

Serving and Pairing Suggestions

This Vegetarian Lentil Tortilla Soup is hearty enough to be a meal on its own, but if you’re looking to add a little something extra, serve it with a side of cornbread or a simple green salad. It also pairs beautifully with a light, citrusy vinaigrette salad to balance out the richness of the soup. If you’re craving a protein boost, grilled chicken or shrimp would make a great addition on top.

Storage and Reheating Tips

This soup stores wonderfully in the fridge for up to 4 days. It actually tastes even better the next day as the flavors continue to develop. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth to loosen it up if it’s gotten too thick. You can also freeze the soup for up to 3 months. Just be sure to store it in an airtight container, and let it cool completely before freezing. When you’re ready to eat, thaw it overnight in the fridge and reheat as usual.

4 FAQs

Can I use a different type of lentil?
Yes! You can use red lentils or yellow lentils instead of green or brown. Just keep in mind that they cook faster, so check for doneness after about 20-25 minutes.
Can I make this soup spicier?
Absolutely! You can add jalapeños, extra chili powder, or even a dash of hot sauce to give it a nice kick. Adjust to your heat preference.
Can I make this soup ahead of time?
Yes, this soup is perfect for meal prep. Make it a day or two in advance, and store it in the fridge. It will taste even better after the flavors have had time to develop.
Can I use store-bought tortilla chips instead of homemade strips?
Yes, if you’re short on time, store-bought tortilla chips work fine. Just add them as a topping when serving instead of mixing them in beforehand.

Conclusion

This Vegetarian Lentil Tortilla Soup is the kind of meal you’ll want to make on repeat. It’s healthy, hearty, and packed with flavor that’ll warm you up from the inside out. With the perfect balance of spices, fresh ingredients, and crispy tortilla strips, it’s a dish everyone will love—vegetarian or not. Whether you’re enjoying it for lunch, dinner, or meal prep, this soup is sure to become a favorite in your recipe collection. So grab your ingredients and get cooking!

Vegetarian Lentil Tortilla Soup: A Hearty and Comforting Bowl of Goodness

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Author: Emily
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Soup, Vegetarian, Comfort Food
Method: Stovetop, Baking (for tortilla strips)
Cuisine: Mexican
Diet: Vegetarian

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Description

This Vegetarian Lentil Tortilla Soup is a filling, healthy, and flavorful meal that’s perfect for a cozy dinner or lunch. Packed with lentils, savory spices, and crispy tortilla strips, it’s a one-pot dish that’s as hearty as it is delicious.

Instructions

Prepare the Tortilla Strips: Preheat your oven to 375°F (190°C). Slice the corn tortillas into thin strips. Drizzle with olive oil and toss to coat. Spread in a single layer on a baking sheet and bake for 10-12 minutes, or until crispy and golden. Set aside.
Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, until softened. Add the garlic and cook for 1-2 more minutes.
Add Spices and Tomatoes: Stir in the chili powder and cumin. Add the diced tomatoes (with juices) and cook for 2-3 minutes to meld the flavors.
Simmer the Soup: Add the lentils and vegetable broth. Bring to a simmer, reduce heat to low, and cook for 30-40 minutes, or until lentils are tender. Add more broth if necessary to adjust the consistency.
Season the Soup: Stir in the lime juice, salt, and pepper to taste.
Serve: Ladle soup into bowls, top with tortilla strips, and garnish with fresh cilantro if desired.

Notes

Lentil Texture: Adjust cooking time based on desired lentil texture. For more bite, cook for less time. For a softer texture, cook longer.
Toppings: Top with sour cream or shredded cheese if desired, or keep it vegan by adding avocado or a dollop of vegan sour cream.
Storage: Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.