Vegan Lentil Tortilla Soup

It’s SO snappy and simple! We are talking a little ways all the way. Which implies you can stroll in the entryway and eat on the table instantly. The main prep required is hacking an onion and mincing a couple of cloves of garlic!

It’s veggie lover, yet you’d never know it! This vegetarian lentil tortilla soup is a scrumptious meatless supper, but at the same time it’s healthy and stacked with huge amounts of natural Mexican flavors, fiber-filled beans, and veggies! Top it with delish trims – tortilla strips, harsh cream, and new cilantro – and the meat-eaters throughout your life are never at any point going to realize that it’s veggie lover!

It’s an extraordinary dinner prep formula for a bustling week! I love having a major pot of soup in the ice chest for simple snacks or meals consistently. This lentil tortilla soup and my Vegan Curry Lentil Soup are two of my preferred 20-minute soups!

Vegan Lentil Tortilla Soup

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Recipe by midwestfoodieblogCourse: Main, SoupsCuisine: mexican, AmericanDifficulty: Medium
Servings

8

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Easy Vegan Lentil Tortilla Soup 1 Pot 30 minutes! Vegetarian Tortilla Soup, garnish with tortilla chips

Ingredients

  • 1 tablespoon olive oil

  • 1 red onion, diced

  • 5 cloves garlic, minced

  • 1 tablespoon cumin

  • 2 teaspoons chili powder

  • 1-3 teaspoons chiles in adobo, optional

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 (15 oz) can corn, drained

  • 1 (15 oz) can fire roasted diced tomatoes

  • 3/4 cup split red lentils

  • 32 oz V8 or other brand vegetable juice

  • 1 can can full fat coconut milk

  • juice of 1 lime

  • GARNISH
  • tortilla strips

  • sour cream

  • sliced jalapeno

  • fresh chopped cilantro

Directions

  • Heat olive oil in a large pot over medium high heat.
  • Add onion and cook, stirring frequently for 3-4 minutes.
  • Add garlic, cumin, chili powder and chiles in adobo and cook, stirring frequently for another minute. 
  • Add black beans, corn, lentils, tomatoes, V8, and coconut milk along with a few large pinches of salt and pepper. Stir to combine. 
  • Cover the pot and bring to a simmer over medium heat. 
  • Reduce heat to medium low and simmer, covered, for about 5 minutes or until the lentils are cooked through.  
  • Add the juice of 1 lime and season to taste with salt and pepper.
  • Garnish and enjoy!

Notes

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