Description
This Creamy Lentil Tortilla Soup is a hearty and flavorful dish that combines the richness of coconut milk with the zest of lime and the warmth of spices like cumin and chili powder. Packed with black beans, corn, and red lentils, it’s a comforting vegetarian soup perfect for a quick weeknight meal or casual gatherings. Topped with crispy tortilla strips, sour cream, jalapeno slices, and fresh cilantro, each spoonful offers a delightful mix of textures and bold flavors.
Ingredients
Soup Base
- 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, optional
Vegetables and Legumes
- 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
Liquids and Seasonings
- 32 oz. V8 or other brand vegetable juice
- 1 (13.5 oz.) can full fat coconut milk
- Juice of 1 lime
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Garnishes
- Tortilla strips
- Sour cream
- Sliced jalapeno
- Fresh chopped cilantro
Instructions
- Heat olive oil: In a large pot, heat 1 tablespoon of olive oil over medium-high heat until shimmering to create a flavorful base for the soup.
- Sauté onion: Add the diced red onion to the pot and cook, stirring frequently, for 3-4 minutes until the onion becomes translucent and fragrant.
- Add garlic and spices: Stir in the minced garlic, cumin, chili powder, and chiles in adobo (if using). Cook for about a minute, stirring often, to release the aromas of the spices.
- Add beans, corn, lentils, tomatoes, and liquids: Pour in the black beans, corn, fire-roasted diced tomatoes, red lentils, vegetable juice, and coconut milk. Add a few large pinches of kosher salt and fresh cracked pepper. Stir everything to combine thoroughly.
- Bring to simmer: Cover the pot with a lid and bring the soup to a gentle simmer over medium heat.
- Simmer until lentils are tender: Reduce the heat to medium-low and let the soup cook, covered, for about 5 minutes or until the red lentils are fully cooked and tender.
- Add lime juice and season: Stir in the fresh lime juice to brighten the flavors. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and serve: Ladle the soup into bowls and top with crispy tortilla strips, a dollop of sour cream, sliced jalapenos, and fresh chopped cilantro. Serve immediately and enjoy.
Notes
- Adjust the amount of chiles in adobo to control the spice level according to your preference.
- For a vegan option, use a dairy-free sour cream or omit the sour cream topping.
- If you prefer a thinner soup, add extra vegetable juice or broth when simmering.
- This soup keeps well in the refrigerator for up to 3 days and tastes even better the next day.
- Red lentils cook quickly and tend to dissolve into the soup, creating a creamy texture without needing to blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
