Vegetarian Lentil Tortilla Soup Recipe

Introduction

This Vegetarian Lentil Tortilla Soup is a hearty, flavorful dish perfect for cozy nights. Packed with beans, lentils, and vibrant veggies, it delivers comforting warmth and satisfying texture in every spoonful.

Ingredients

• 1 cup diced onion
• 1 tsp avocado oil (or olive oil)
• 1 bell pepper, diced
• 1 jalapeño pepper, diced
• 2.5 cups vegetable broth (or chicken broth if needed)
• 15 oz canned tomato sauce or crushed tomatoes
• 1/2 cup mild or medium salsa verde (or your favorite salsa)
• 1 tbsp tomato paste
• 15 oz can black beans, drained and rinsed
• 15 oz can pinto beans, drained and rinsed
• 1 cup corn (fresh, canned, or frozen)
• 3/4 cup dried red lentils
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4-1/2 cup heavy cream (optional)
• Salt and pepper, to taste
• Crushed tortilla chips
• Shredded cheddar or Mexican blend cheese
• Sliced or diced jalapeños
• Chopped red onion
• Pico de gallo
• Sliced avocado
• Fresh cilantro
• Sour cream or Greek yogurt

Instructions

1. Step 1: Chop all the vegetables and measure out the ingredients to have everything ready.
2. Step 2: In your electric pressure cooker, add the bell pepper, jalapeño, corn, lentils, black beans, pinto beans, vegetable broth, tomato sauce, tomato paste, salsa verde, onion, avocado oil, and all the spices (chili powder, garlic powder, cumin, cayenne pepper, salt, and pepper).
3. Step 3: Set the pressure cooker to high pressure for 15 minutes, then allow for natural pressure release once the cooking time is complete.
4. Step 4: Stir in the heavy cream if using, then serve topped with your favorite garnishes such as crushed tortilla chips, shredded cheese, jalapeños, red onion, pico de gallo, avocado slices, cilantro, and a dollop of sour cream or Greek yogurt.
5. Slow Cooker Instructions: Combine all ingredients except heavy cream and toppings in your slow cooker. Cook on high for 4–6 hours or low for 7–8 hours, until lentils are tender. Stir in cream before serving with toppings.

Tips & Variations

• For a dairy-free version, omit the heavy cream and use coconut milk or cashew cream instead.
• Add extra heat by including more jalapeños or a dash of hot sauce.
• Use sweet corn from the cob for a fresher flavor when in season.
• To save time, use pre-chopped frozen vegetables and canned lentils if available.
• Serve with warm corn tortillas on the side for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave until warmed through. If the soup thickens after chilling, add a splash of broth or water to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a pressure cooker or slow cooker?

Yes, you can prepare this soup on the stove. Simmer all ingredients in a large pot over medium heat for about 30-40 minutes, or until the lentils and vegetables are tender, stirring occasionally.

Can I use other types of lentils or beans?

Red lentils cook quickly and break down well, making the soup creamy. You can substitute with green or brown lentils, but cooking time may increase. Feel free to use different beans as well, just adjust cooking times accordingly.

Vegetarian Lentil Tortilla Soup Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

This hearty Vegetarian Lentil Tortilla Soup is a flavorful, protein-packed dish perfect for a nourishing lunch or dinner. Made with red lentils, black and pinto beans, fresh vegetables, and a blend of spices, it simmers to a comforting and creamy texture. Topped with crunchy crushed tortilla chips, shredded cheese, jalapeños, avocado, and a dollop of sour cream or Greek yogurt, this soup is bursting with fresh, vibrant Mexican-inspired flavors. It can be effortlessly prepared in an electric pressure cooker or slow cooker, making it a convenient, wholesome meal for any day.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 15 minutes (Instant Pot) or 5 hours (Slow Cooker on High)
• Total Time: 30 minutes (Instant Pot) or 5 hours 15 minutes (Slow Cooker)
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 1 cup diced onion
• 1 tsp avocado oil (or olive oil)
• 1 bell pepper, diced
• 1 jalapeño pepper, diced
• 2.5 cups vegetable broth (or chicken broth if needed)
• 15 oz canned tomato sauce or crushed tomatoes
• 1/2 cup mild or medium salsa verde (or your favorite salsa)
• 1 tbsp tomato paste
• 15 oz can black beans, drained and rinsed
• 15 oz can pinto beans, drained and rinsed
• 1 cup corn (fresh, canned, or frozen)
• 3/4 cup dried red lentils
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste

Optional Add-ins

• 1/4 – 1/2 cup heavy cream (optional – see notes)

Toppings

• Crushed tortilla chips
• Shredded cheddar or mex-blend cheese
• Sliced or diced jalapeños
• Chopped red onion
• Pico de gallo
• Sliced avocado
• Fresh cilantro
• Sour cream or Greek yogurt

Instructions

1. Prepare Ingredients: Chop the onion, bell pepper, and jalapeño pepper. Measure out all other ingredients to have them ready.
2. Add Ingredients to Cooker: In your electric pressure cooker or slow cooker, add the diced bell pepper, jalapeño, corn, dried red lentils, black beans, pinto beans, vegetable broth, tomato sauce, tomato paste, salsa verde, and all herbs and spices. Do not add the heavy cream or toppings yet.
3. Cook in Electric Pressure Cooker: Set your electric pressure cooker to high pressure and cook for 15 minutes. Once done, allow a natural pressure release before opening.
4. Cook in Slow Cooker: If using a slow cooker, cook on high for 4-6 hours or low for 7-8 hours, until lentils are tender and vegetables cooked through. Five hours on high usually works best.
5. Finish Soup: Stir in the optional heavy cream to add richness and creaminess to the soup. Adjust salt and pepper to taste.
6. Serve: Ladle the soup into bowls and top with your favorite toppings such as crushed tortilla chips, shredded cheese, diced jalapeños, chopped red onion, pico de gallo, sliced avocado, fresh cilantro, and a dollop of sour cream or Greek yogurt.

Notes

• Heavy cream is optional but adds a lovely creamy texture; can be omitted or substituted with a dairy-free alternative for a lighter soup.
• Use vegetable broth to keep this recipe fully vegetarian, or chicken broth if not strict vegetarian.
• Adjust the amount of cayenne pepper and jalapeño for desired heat level.
• Crushed tortilla chips add a delicious crunch but can be omitted for gluten sensitivity.
• This soup stores well in the refrigerator for up to 4 days and freezes beautifully.

Keywords: Vegetarian Lentil Soup, Lentil Tortilla Soup, Mexican Soup, Healthy Soup, Instant Pot Soup, Slow Cooker Soup, Meatless Soup