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Vegan Lentil Tortilla Soup

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A comforting and hearty vegan soup made with protein-rich lentils, vibrant vegetables, and crunchy tortilla chips.

Ingredients

Scale
  • 1 cup green or brown lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup bell peppers, diced
  • 1 cup corn (frozen or canned)
  • 1 cup tortilla chips, crushed
  • Juice of 1 lime
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 2 tbsp olive oil

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onions and minced garlic to the pot. Sauté for 3-5 minutes until fragrant and translucent.
  3. Incorporate the diced bell peppers and corn into the pot. Sprinkle in the chili powder, cumin, and smoked paprika. Stir until vibrant.
  4. Pour in the rinsed lentils, canned tomatoes (with juices), and vegetable broth. Stir well.
  5. Raise the heat and bring the soup to a gentle boil, stirring occasionally.
  6. Once boiling, reduce the heat to low and cover. Let simmer for about 30 minutes or until lentils are tender.
  7. Remove from heat and stir in fresh lime juice.
  8. Ladle the soup into bowls topped with crushed tortilla chips. Serve hot and enjoy!

Notes

For a spicier version, add diced jalapeños or cayenne pepper. This soup is great for meal prep and freezes well for up to three months.

Nutrition

Find it online: https://www.goandweb.com/vegan-lentil-tortilla-soup/