This creamy, flavor-forward, Vegan Lentil Tortilla Soup is the perfect quick and easy weeknight dinner! It takes just 20 minutes to throw together and uses just a handful of pantry staple ingredients. It's healthy but super hearty so the meat-eaters in your life won't even realize that it's totally vegetarian!
You Will Love This
- It's SO quick and easy! We are talking 20 minutes from start to finish. Which means you can walk in the door and have dinner on the table in a flash. The only prep required is chopping an onion and mincing a few cloves of garlic! If you love this soup, be sure to check out my Vegan White Chickpea Chili and Vegan Three Bean Chili!
- It's vegan, but you'd never know it! This vegan lentil tortilla soup is a delicious meatless meal, but it's also hearty and loaded with tons of familiar Mexican flavors, fiber-filled beans, and veggies! Top it with delish garnishes - tortilla strips, sour cream, and fresh cilantro - and the meat-eaters in your life are never even going to know that it's vegan!
- It's a great meal prep recipe for a busy week! I love having a big pot of soup in the fridge for easy lunches or dinners throughout the week. This lentil tortilla soup and my Vegan Curry Lentil Soup are two of my favorite 20-minute soups!
- This vegan lentil tortilla soup reheats beautifully which makes it one of our family's favorites. Spend 20 minutes prepping on Sunday and you've got healthy, hearty meals all week!
Ingredients and Substitutions
- Olive Oil - This is our family's favorite olive oil. Look for one that is ideally cold-pressed and organic.
- Red Onion - You could also use yellow onion or white onion in place of the red onion in this recipe.
- Fresh Garlic - I really prefer fresh garlic for this recipe, but if you don't have any on hand you could use ½-1 teaspoon of garlic powder in place of fresh.
- Cumin - I love adding cumin to chili because it adds such an earthy, warm flavor. Feel free to omit it if you don't have any on hand.
- Chili Powder - The chili powder in this recipe is one of the key ingredients that gives it that classic chili flavor.
- Chipotles in Adobo - My favorite secret chili ingredient is chipotles in adobo. They add such a smoky depth of flavor to this chili.
- Black Beans - Feel free to add whatever beans you've got on hand. We've always got a can of black beans in the cupboard, but pinto beans or even kidney beans would work in their place.
- Corn - If you don't have canned corn on hand, frozen will work in it's place.
- Fire Roasted Diced Tomatoes - Regular diced tomatoes or even crushed tomatoes would work just fine in place of the fire roasted diced tomatoes in this chili. The fire roasted flavor just adds more depth to the chili.
- Split Red Lentils - I like to use split red lentils for this recipe because they cook so quickly. You could use other lentils in place of the split red lentils, but keep in mind that you'll likely have to increase the cooking time significantly to allow the lentils to cook through.
- V8 Vegetable Juice - You can use any brand of tomato based vegetable juice in place of V8 in this recipe.
- Full-Fat Canned Coconut Milk - This is our family's favorite brand of coconut milk. Be sure to grab the the canned coconut milk and not the stuff in the carton.
- Lime Juice - If you can use fresh squeezed limes that's definitely best, but here is our family's favorite lime juice that comes in a bottle.
Instructions
Saute onion in olive for 3-4 minutes in a large heavy bottom pot.
Add garlic, cumin, chili powder and chiles in adobo.
Stir and cook for another minute.
Add black beans, corn, split red lentils, tomatoes (these are my favorite fire-roasted diced tomatoes).
Add V8 and coconut milk (this is my favorite brand!) along with a few large pinches of salt and pepper.
Stir to combine and simmer over medium heat.
Simmer for about 5 minutes or until the lentils are cooked through. Add lime juice and season to taste with salt and pepper. Garnish and enjoy!
Tips
- Don't worry about the coconut milk giving this vegan lentil tortilla soup a coconutty flavor. The spices in this dish are going to flavor the coconut milk so much that you really won't taste coconut at all. Also, the sweetness of the coconut milk is going to help balance out the acidity from the tomatoes which is why I love it in this recipe!
- If you're not worried about this soup being vegan, you can substitute ¾ of a cup of heavy cream in place of the can of coconut milk. You may have to add just a teaspoon or so of granulated sugar to balance out the acidity of the tomatoes if you're using heavy cream as you'll be losing that hint of sweetness from the coconut milk.
- This is a simple recipe, so make sure that you salt LIBERALLY. Salt throughout the recipe and also season to taste with salt and pepper at the end too. Don't be afraid of the salt in this recipe - it's really going to boost the flavors of all the ingredients!
- Feel free to use whatever lentils you have on hand if you don't have split red lentils. Split red lentils cooks in 5-7 minutes. But if you use another kind of lentil, you'll have to adjust the cooking time accordingly. Check the cook time on your lentils and start with the lowest recommend time. Taste the lentils throughout the cooking process and take the soup off the heat as soon as the lentils are tender and cooked through!
FAQ
Yes! You can throw uncooked lentils into soup without soaking or cooking them before. In this soup, we use split red lentils which cook in about 5-7 minutes which make them ideal for a quick an easy dinner! Other colors of lentils will take considerably longer to cook, so be sure to buy split red lentils for this tortilla soup!
This vegan lentil tortilla soup is thickened with the addition of a can of full fat coconut milk. This gives the soup a deliciously creamy texture while thickening it slightly. You could sub heavy cream (about ½ a cup) in please of the coconut milk if you're not worried about this soup being vegan.
This is not an Authentic Tortilla Soup Recipe
- This is in no way meant to be a classic tortilla soup recipe. This is my Midwestern vegan twist on tortilla soup using ingredients that my family commonly has in our kitchen.
- If you're looking for some background history on this delicious Mexican dish, here's a brief summary.
- While tortilla soup originally came from Mexico, the exact origin is actually still unknown, however, traditionally, tortilla soup is made with onion, garlic, chicken broth, roasted tomatoes, and fried tortilla strips.
Family Favorite Soups
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Creamy Lentil Tortilla Soup
This creamy, flavor-forward, Vegan Lentil Tortilla Soup is the perfect quick and easy weeknight dinner! It takes just 20 minutes to throw together and uses just a handful of pantry staple ingredients. It's healthy but super hearty so the meat-eaters in your life won't even realize that it's totally vegetarian!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Main Dish - Soup
- Method: Stove Top
- Cuisine: Mexican/American
Ingredients
- 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
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can corn, drained
- 1 (15 oz.) can fire roasted diced tomatoes
- ¾ cup split red lentils
- 32 oz. V8 or other brand vegetable juice
- 1 (13.5 oz.) can full fat coconut milk
- juice of 1 lime
- Kosher salt
- fresh cracked pepper
Garnish:
- tortilla strips
- sour cream
- sliced jalapeno
- fresh chopped cilantro
Instructions
- Heat olive oil in a large pot over medium high heat.
- Add onion and cook, stirring frequently for 3-4 minutes.
- Add garlic, cumin, chili powder and chiles in adobo and cook, stirring frequently for another minute.
- Add black beans, corn, lentils, tomatoes, V8, and coconut milk along with a few large pinches of salt and pepper. Stir to combine.
- Cover the pot and bring to a simmer over medium heat.
- Reduce heat to medium low and simmer, covered, for about 5 minutes or until the lentils are cooked through.
- Add the juice of 1 lime and season to taste with salt and pepper.
- Garnish and enjoy!
Notes
Don't worry about the coconut milk giving this vegan lentil tortilla soup a coconutty flavor. The spices in this dish are going to flavor the coconut milk so much that you really won't taste coconut at all. Also, the sweetness of the coconut milk is going to help balance out the acidity from the tomatoes which is why I love it in this recipe!
If you're not worried about this soup being vegan, you can substitute ¾ of a cup of heavy cream in place of the can of coconut milk. You may have to add just a teaspoon or so of granulated sugar to balance out the acidity of the tomatoes if you're using heavy cream as you'll be losing that hint of sweetness from the coconut milk.
This is a simple recipe, so make sure that you salt LIBERALLY. Salt throughout the recipe and also season to taste with salt and pepper at the end too. Don't be afraid of the salt in this recipe - it's really going to boost the flavors of all the ingredients!
Feel free to use whatever lentils you have on hand if you don't have split red lentils. Split red lentils cooks in 5-7 minutes. But if you use another kind of lentil, you'll have to adjust the cooking time accordingly. Check the cook time on your lentils and start with the lowest recommend time. Taste the lentils throughout the cooking process and take the soup off the heat as soon as the lentils are tender and cooked through!
Nutrition
- Serving Size:
- Calories: 254
- Sugar: 7.7 g
- Sodium: 541.7 mg
- Fat: 9.1 g
- Saturated Fat: 5.8 g
- Trans Fat: 0 g
- Carbohydrates: 36.4 g
- Fiber: 8.1 g
- Protein: 10.3 g
- Cholesterol: 0 mg
Keywords: vegan tortilla soup, vegetarian tortilla soup, southwest chili, creamy tortilla soup
Tamia
Im subscribing because this was amazingly delicious!! I’m terrified of coconut milk because I’m not a fan of coconut. So I used veggie broth instead, I also added chickpeas along with the black beans and red lentils. This was comforting and super flavorful. Thank you and God bless.
★★★★★
Shannon
This was surprisingly delicious! As a new vegan I am always on the hunt for new recipes. This was very flavorful and easy. I have never used coconut milk and you’d never be able to tell it was in there. I blended 1.5 cups of the soup and added it back in to thicken it and served with all the suggested toppings. Definitely recommend and will keep in rotation. Thank you!
★★★★★
Demetrea
What is another creamy alternative for the coconut milk?
Can't have it...
Oat milk maybe?
Kylie
Silk makes some delicious dairy-free heavy cream and half and half substitutes which would probably work best in place of the coconut milk.
Carol
Hi! Can I used canned lentils?
Kylie
Sure! You can reduce the cook time a bit if you're using canned lentils as they're already cooked. Great question!
Lisa
So good! I added an extra can of black beans and tomatoes just because I like a little less broth. I've made with V-8 and vegetable broth...both great! Topped with Santa Fe style tortilla strips & avocado! Thanks for the recipe!
★★★★★
Dena Dupuie
This dish was positively FABULOUS!!! I can see myself making some once a week. The flavors are super tasty.
Thanks for a great recipe!!
★★★★★
Kylie
I am so glad that you enjoyed this tortilla soup, Dena! Thanks for leaving a review - I really appreciate it 🙂
Maggie
This soups was so good! I’m newly vegan and this recipe will definitely be one of my go-tos from now on. Thank you!
★★★★★
Kylie
I am so glad that you enjoyed this tortilla soup recipe, Maggie! Thanks for leaving a review!
Lyn
WOW! Just made this and it's AMAZING!! Going to add some baby kale to it, otherwise just perfect! My picky eater daughter loves it as well! Thank you!
★★★★★
Stacy
Very good and spice level can be custom which is nice for the whole family. Can this be frozen?
★★★★★
Kylie
I'm so glad you enjoyed this recipe, Stacy! Yes - this soup will freeze well! Thaw overnight in the fridge and the heat up and enjoy!
Mary
I used the slow cooker so I could make it when I had time and have it ready to eat. This recipe is a keeper.
★★★★★
Sally
Fantastic! I didn't think it could be that good with only twenty minutes work!
★★★★★
Kylie
Woohoo! I am so glad that you enjoyed this recipe, Sally!
Amanda
Such a good recipe!! And so easy to make! I used chipotle hot sauce instead of the chilis in adobo and it gave me just the right smoky spicy flavor I needed. Will be making this over and over again. Thank you!
★★★★★
Kylie
I'm so glad that you enjoyed this recipe, Amanda. Thanks for leaving a review!!
Lou
Wow. This was a big hit in this house. I didn’t have veg juice so used 2 veg stock cubes and water. Also randomly added some trumpet shaped pasta, which worked nicely, used light coconut milk and topped it with crushed corn tortilla chips. Really great and so easy to make. This is on the repeat list. Thank you!
Kylie
I am so glad that you enjoyed this recipe, Lou. Thanks for leaving a review!
Anna
Just tried this, and it is amazing! My husband has already requested I make it again! I love a good soup, so I’m happy to find one he also enjoys!
★★★★★
Kylie
I am so glad to hear that you enjoyed this soup, Anna! Thanks for leaving a review 🙂
Angela
I have a question, is this soup better made the day of or a day before? I haven’t made it yet
Kylie
I think as with most soups, this tortilla soup recipe just gets better with time! This would be a great make ahead option and it will stay good in the fridge for up to a week. Great question, Angela!