This is a hearty and delicious Vegan Lentil Tortilla Soup. It’s a perfect soup for a fall day. It’s packed with flavor, it’s spicy, and it’s filling. This soup can be enjoyed as something to eat with a sandwich, or even by itself. You can garnish it with tortilla strips and chopped basil. You can also use vegan sour cream.
I love to buy my fresh veggies from Whole Foods Market, Wegmans and Sprouts Farmers Market. Their selection is outstanding. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.
Vegan Lentil Tortilla Soup
1 Yellow onion, chopped
2 Tablespoons of olive oil
1 Clove of garlic, minced
1 Jalapeño, sliced and seeded
2 15 ounce cans of fire roasted tomatoes
3/4 Cups of red lentils
1 Can of black beans, rinsed and drained
1 Cup of fresh or frozen corn
1/3 Cup of coconut milk
1 Tablespoon of tomato paste
3-4 Cups of vegetable broth
2 Teaspoons Cajun powder
1 Teaspoon of Italian seasoning
1 Tablespoon of coconut sugar
1/2 Teaspoon of Himalayan salt
1 Tablespoon of lime juice
-In a large stock pot, add the finely diced onion and olive oil. Sauté for about 5 to 7 minutes.
-Add in the minced garlic and diced jalapeño, just remove the seeds. Sauté for about 5 minutes then add the corn and beans, sauté an additional 2 minutes or so. Then add the diced tomatoes to a blender and pulse a few times until blended for a nice texture.
-Add to the pot along with any remaining ingredients, except the lime juice. Add three cups of vegetable broth if you want it thicker or you can use 4 cups if you want to thin it out.
-Stir to combine and bring to a boil. Reduce heat to low and cover. Let the soup simmer for about 20-25 minutes, stir occasionally. After 20 minutes, check lentils to see if they are fully cooked. Simmer for 5-10 more minutes if necessary. Serve and garnish with tortilla strips, fresh lime juice, chopped basil and your favorite bread. Enjoy!