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Vegetarian Lentil Tortilla Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/vegetarian-lentil-tortilla-soup-recipe/