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.
Ingredients
Units
Scale
- 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)
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg