Description
A hearty and flavorful Vegan Lentil Tortilla Soup that combines nutritious lentils with vibrant spices, fresh vegetables, and crunchy tortilla strips. This comforting plant-based soup is perfect for a wholesome meal and ready in just 45 minutes.
Ingredients
Scale
Main Ingredients
- 1 cup green or brown lentils
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup fresh or frozen corn
- 2 tbsp olive oil
For Garnish
- Fresh cilantro (optional, to taste)
- Tortilla strips for topping (about 1 cup)
Instructions
- Prepare Ingredients: Chop the onion, mince the garlic, and thoroughly rinse the lentils under cold water until the water runs clear to remove any grit.
- Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Add Lentils and Spices: Stir in the rinsed lentils, cumin, and chili powder. Cook this mixture for 2 to 3 minutes to toast the spices and infuse the lentils with flavor.
- Add Broth and Tomatoes: Pour in the vegetable broth and diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits. Increase heat to bring the soup to a boil.
- Simmer Soup: Reduce heat to low to maintain a gentle simmer. Add the fresh or frozen corn, and let the soup cook uncovered for 10 to 15 minutes until the lentils are tender but not falling apart. Stir occasionally to prevent sticking.
- Season and Serve: Taste the soup and adjust seasonings if necessary. Serve hot, garnished with fresh cilantro and topped with crunchy tortilla strips for texture and flavor.
Notes
- Use low-sodium vegetable broth to control the saltiness of the soup.
- If you prefer a thicker soup, partially mash some of the lentils before serving.
- Tortilla strips can be store-bought or homemade by cutting corn tortillas into strips and baking or frying them until crispy.
- This soup stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust chili powder to control the spiciness, or add a pinch of smoked paprika for a smoky flavor.
