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Hearty Lentil Tortilla Soup

A comforting and vibrant soup made with lentils, colorful vegetables, and crispy tortilla strips that warms the soul.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils (rinsed and drained)
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 medium bell pepper (chopped)
  • 2 medium carrots (diced)
  • 4 cups vegetable broth
  • 1 can diced tomatoes (14.5 oz)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • Tortilla strips for garnish
  • Avocado and lime for serving (optional) Add for extra flavor

Method
 

Preparation
  1. Chop the onion, bell pepper, and dice the carrots. Mince the garlic cloves.
  2. In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  3. Add the minced garlic, bell pepper, and carrots and cook for another 5 minutes, stirring occasionally.
Cooking
  1. Introduce the rinsed lentils to the pot, and sprinkle in the cumin and chili powder. Stir to coat the lentils.
  2. Pour in the vegetable broth and canned tomatoes (with juices). Bring to a boil, then reduce to a simmer. Cover and let cook for about 25-30 minutes.
  3. Once lentils are tender, taste and season with salt and pepper. Serve hot and garnish with crispy tortilla strips, avocado, and lime juice.

Notes

This soup can be made in advance and tastes even better the next day. For a creamier texture, consider adding coconut milk or yogurt before serving. It stores well in airtight containers for 4-5 days in the fridge or up to 3 months in the freezer.