Description
This creamy vegan lentil tortilla soup is a quick, hearty weeknight dinner made with pantry staples, bold spices, and a rich coconut milk broth.
Ingredients
Scale
- 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
- 1 (15 oz) can 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 vegetable juice
- 1 (13.5 oz) can full fat coconut milk
- juice of 1 lime
- kosher salt
- fresh cracked black pepper
- tortilla strips, for garnish
- vegan sour cream, for garnish
- sliced jalapeno, for garnish
- fresh chopped cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium high heat.
- Add diced onion and cook for 3 to 4 minutes, stirring frequently.
- Add garlic, cumin, chili powder, and chiles in adobo and cook for 1 minute.
- Add black beans, corn, lentils, tomatoes, vegetable juice, and coconut milk.
- Season generously with salt and pepper and stir to combine.
- Cover and bring to a simmer.
- Reduce heat to medium low and simmer for about 5 minutes until lentils are tender.
- Stir in lime juice, adjust seasoning, and serve with garnishes.
Notes
- The coconut milk does not add coconut flavor and balances tomato acidity.
- Salt generously throughout cooking for best flavor.
- If using other lentils, adjust simmer time until just tender.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Mexican/American
Nutrition
- Serving Size: 1/8 of soup
- Calories: 254
- Sugar: 7.7 g
- Sodium: 541.7 mg
- Fat: 9.1 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 36.4 g
- Fiber: 8.1 g
- Protein: 10.3 g
- Cholesterol: 0 mg