This post may contain affiliate links. Please read my disclosure policy.
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’ll 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!
- 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!
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, lentils, 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 3/4 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!
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 Favorites
- Vegan Curry Ramen Noodles
- Vegan Curry Lentil Soup
- Vegan Spicy Black Bean Soup
- Easy White Bean and Kale Soup
- Creamy Vegan Tomato Soup
- Vegan Curried Cauliflower Soup
Creamy Lentil Tortilla Soup
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
Description
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!
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
- 3/4 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
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 3/4 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!
- Category: Main Dish – Soup
- Method: Stove Top
- Cuisine: Mexican/American
Keywords: easy lentil soup, lentil tortilla soup, vegan chicken tortilla soup, vegan Mexican soup
This was very easy to make provided you have all the ingredients to hand. It was really delicious and you can adjust the amount of chilli you put in to your taste. I will definitely make this again. Thank you
★★★★★
I am so glad that you enjoyed this recipe Cindy! I totally agree – this is an easy “pantry ingredient” dinner! Thanks so much for leaving a review – I really appreciate it 🙂
Can this be made in a crock pot?
Yes – you could totally cook this in the crockpot! Just add all ingredients to the crockpot insert. Then the cooking time will depend on whether you cook on high or low. If you choose high, I’d check the lentils after about an hour, if you choose low I’d check them after 2 hours. When the lentils are cooked through, the soup is ready!
Easy to follow instructions with a delicious taste! Love using red lentils!
★★★★★
Yay! I’m so glad that you enjoyed this recipe Rebecca! Red lentils are my fave too – so tasty and they cook so quickly! Thanks for leaving a review – I really appreciate it 🙂
Thanks for this recipe, soup is so yummy and full of protein, love it!
★★★★★
Agata – I am so glad that you enjoyed this recipe. Thanks for leaving a review. I really appreciate it 🙂
So good and so easy!! Thank you. Next up, your creamy white bean and kale soup!!
ps so happy to find some new vegetarian recipes that are quick and easy
★★★★★
I am so glad that you enjoyed this recipe Charity! You will not be disappointed with that white bean soup – it’s one of my favorites! Thanks so much for leaving a review – I really appreciate it 🙂
Is there a substitute for V8? I have tomato soup? Vegetable broth?
Yes! I had one reader who made it with tomato soup and it worked great! I would highly recommend using that!
This recipe was fantastic. We really enjoyed the flavors. I used ancho chili powder instead of the chipotle. My husband and I are not fans of chipotle. I also cooked it in the instant pot. The coconut milk really added a lot to the texture. Very smooth. Thank you for this recipe. It will be my forever tortilla soup recipe!
★★★★★
I LOVE ancho chili powder!! We used to get it all the time, but haven’t for a while. I definitely need to do add it to my list and give it a try in this soup. Thanks so much for leaving a review, Barbara – I really appreciate it 🙂
How long did you cook it in the instant pot?
I’m not sure if Barbara will see that you asked her a question, but I would guess that it would just need 3-5 minutes on the manual setting as you’re just cooking the red lentils which take about 5-7 minutes to cook through when simmered on the stove. Other lentils would definitely take a bit longer to cook through. Hope that helps, Adriana!
Looks so great! I’m making it tonight for my husband and I in the crockpot. Should I I’m going to wait to add the coconut milk until 30 minutes before we eat, should I also wait to add the lentils? I don’t cook with them often so I don’t want to mess them up. Also, does this freeze well?
★★★★★
Yay! 1. You can add the coconut milk at the beginning – no problem with that. 2. You can add the lentils at the beginning also, just make sure you serve the soup as soon as the lentils are cooked through. 3. This freezes great! Store in an airtight container in the freezer for up to 2 months! Also, when cooking in the crock pot – the cook time will depend on whether you do high or low. If you choose high, I’d check the lentils after about an hour, if you choose low I’d check them after 2 hours. When the lentils are cooked through, the soup is ready!
SO good! Had to change up a few ingredients but such a good twist on a lentil soup!
★★★★★
I’m so glad you enjoyed this recipe, Katherine! And glad you were able to use what you had on hand. Thanks so much for leaving a review – I really appreciate it 🙂
Loved the recipe and the family loved it as well. I have people who don’t like tomatoes and even coconut and they loved this recipe as well. The only thing I added was roasted red pepper. My family is now asking for more which makes me happy and it’s affordable. Great recipe.
★★★★★
I love the addition of roasted red pepper!!! What a great idea 🙂 Glad that your family enjoyed it – even the picky eaters! Thanks so much for leaving a review, Diane. I really appreciate it!
My 16 year old daughter made this recipe for dinner last night. It was so delicious! It was creamy, rich and hearty. My whole my family loved it.!
★★★★★
Yay!!! I love hearing that my recipes get kids in the kitchen!! And what a testament to how easy this recipe is – although I’m sure your daughter is an excellent cook! This is one of our family’s favorites and I’m so glad that you enjoyed it! Thanks so much for leaving a review, Rosita. I really appreciate 🙂
Lentils and tortillas are always in my store cupboard. This is the perfect meal for my hungry boys. Thank you for this.
YES! Us too! This will be perfect for your kids. Thanks so much, Penny!
This is the most delicious soup ever! So quick and easy to make. The only thing I will change when I make it next will be the amount of chili pepper. Lol. Probably just one teaspoon for me. The best part of this soup is…. leftovers!
Thank you,
Lori in St. Louis, MO
★★★★★
Lori – I’m so glad you enjoyed this recipe! Nothing wrong with adjusting the spices to suit your taste; great tip for others too! Thanks for leaving a review – I really appreciate it 🙂
This soup is super easy to make and soooooo delicious! Hearty and healthy!
★★★★★
I am so glad that you enjoyed this recipe, Marcia! Thanks for leaving a review!! 🙂
Made this for my husband and I using Spicy Hot V8. Turned out to be one of the best tortilla soups either of us have ever eaten…didnt even miss the chicken! So so SO tasty with plenty of leftovers 🙂
★★★★★
I never thought to add the spicy V8 – that’s a great way to add some subtle spice! So glad that you guys enjoyed this recipe. Thanks for leaving a review 🙂
This recipe was easy to follow, simple ingredients and absolutely delicious. My whole family loved it. As I am trying to get them to eat more plant based meals, this recipe made it easy to help convince them!
★★★★★
I am so glad that you and your family enjoyed this recipe, Candice! They are always the toughest critics 🙂 Thanks so much for leaving a review – I really appreciate it.
Okay, this soup is going into the weekly meal rotation. It is so tasty, filling and easy to make. I added jalapeños, sour cream, vegan cheese and tortilla chips as garnish! Healthy comfort food! And so much good plant based protein. Try this recipe. You won’t regret it. And trust me, you don’t taste the coconut cream at all.
★★★★★
I could not agree more!! The coconut milk flavor really does disappear with all the other spices that are added. I am so glad that you enjoyed this recipe – and really appreciate you taking the time to leave a review!
I do not often leave reviews on recipes, but this one is worth it! Absolutely delicious! I did not have a fresh jalapeno so I added a small can of diced green chilis. I do not care for cilantro so I added some dried parsley and coriander. I will make this again and again! Thank you for sharing!
★★★★★
I am so glad that you enjoyed this recipe, Lisa. And that you left a review! I really appreciate it. Your substitutions sound fantastic!
I made this for a friend and they loved it! I saved some for my family as well and it was fantastic!!!! We will be making this one again and again!
★★★★★
I am so glad that you enjoyed this recipe, Elaine! Thanks so much for leaving a review – I really appreciate it 🙂
This recipe was absolutely amazing! It was like a soup/chili. I did not even miss the meat, I don’t think any meat lovers would miss the meat either. The coconut milk (which I was able to find in my local supermarket, the same exact one that she recommended)
The flavors in this recipe are unbelievable! I will definitely try it again with different lentils as mine took a little bit longer to cook. Will absolutely make this again! Wonderful for if you are having guests coming over and if it is a little cooler outside. Make a little toppings bar, and everyone is satisfied! Thank you so much for this recipe!
★★★★★
WOOHOOO! This might be the best review ever!! I am so glad that you enjoyed this recipe – isn’t that brand of coconut milk the best?! Could not agree more – a soup bar would be a great way to feed a large group or host a fun dinner! Thanks for leaving a review – I really appreciate it 🙂
This soup was already off to a great start when I realized I had everything in my pantry to make it! (Except the Black beans, but I subbed in Pintos!) It was really easy and quick. I will definitely be making this again very soon! It was so delicious. 10/10 would recommend 😉
★★★★★
Pinto beans are the perfect substitute for black beans in this recipe! So glad that you enjoyed this recipe, Kenny! Thanks for leaving a review 🙂
Yummy and easy, plus used up lentils and coconut milk I had.
★★★★★
WOOHOO! I am so glad you enjoyed this recipe, Gina. Thanks so much for leaving a review!
Very delicious! Everyone loved it!
★★★★★
WOOHOO! So glad that you enjoyed this recipe. It’s one of our family’s favorites 🙂 Thanks for leaving a review!
Delicious! Will be a regular.
★★★★★
So glad you enjoyed this recipe – thanks so much for leaving a review!
Thank you for this recipe. I’m honestly making it again this evening because I still have adobo chiles and vegetable juice leftover from the last time I made this. You cannot taste coconut at all (I’m thankful!), and the lentils give hearty, toothy texture. My hubs doesn’t get home to eat dinner til around 11pm and this is so easy to throw together late! Thanks again.
★★★★★
Woohoo! SO glad you enjoyed this soup, Christy! I agree about the coconut milk, although I’m a huge fan so I wouldn’t even mind if you could taste it. It adds such a creamy texture though – love love love it. Thanks for leaving a review – I really appreciate it! 🙂
Delish- def don’t need to use V8. Use tomato sauce instead. I also added Green chili’s for kicks
★★★★★
Love the substitutions you used – glad you enjoyed it, Ellery!
Made this tonight. We are Vegan so made our own sour cream also roasted two ears of corn on the BBQ. Much better than canned corn. Loved the nice touch of heat and will freeze leftover.
Thanks for this yummy recipe.
★★★★★
Yummmm – grill corn would be amazing in this soup! I’ve never made my own sour cream; sounds delish! So glad you enjoyed this recipe, Bob. Thanks so much for leaving a review!
I want to make this for dinner tonight but don’t have any V8. I was thinking about substituting with half tomato sauce and half enchilada sauce. Thoughts?
YES – that combo would be a perfect substitute for V8! Great question, Renee!
Very delicious recipe using ingredients in the pantry! I couldn’t get frozen or canned corn so I cut corn off the cob to make this. It was really great (though a little more work, of course). Thank you for the meal inspiration!
★★★★★
Fresh corn from the cob would be AMAZING in this soup! Good call, Summer! Thanks so much for leaving a review – I really appreciate it! 🙂
This was outstanding – definitely going into heavy rotation! THANK YOU!
★★★★★
I am so glad that you enjoyed this recipe, Jenny! Thanks so much for leaving a review 🙂
I made this tonight and it was very good. My one year old is a total soup kid and said it was delicious. I added a little less liquid and more lentils to make it a bit thicker and served with corn bread. I will definitely be making this again. Thank you.
★★★★★
Isn’t that funny – soup is my daughter’s favorite food! It’s the one thing that I know she’ll eat! 🙂 Cornbread sounds AMAZING with this. Thanks so much for leaving a review, Amanda!
This was wonderful! Even my husband who tends to dislike meals that don’t include meat was really loving it. Thank you 🙂
★★★★★
Yayy!!! I have a husband who feels the same way – his favorite thing to say about a vegan meal is “this would be great with chicken” 🙂 But he loves this soup too! I’m so glad that it was a hit in your house 🙂 Thanks for leaving a review, Alice!
This was the perfect soup for this rainy day but it would be amazing on any day! It was delicious! I will definitely be adding it to my meal planning rotation and probably many more of the other vegetarian recipes that I have found on your blog. 😊
★★★★★
This IS a perfect rainy day soup!! So glad you enjoyed this one, Darcy! Thanks for leaving a review 🙂 Hope you and the fam are well!!
this recipe is absolutely delicious and hella easy to make!! 10/10
★★★★★
I am so glad you enjoyed this recipe, Caroline! I totally agree 🙂 Thanks so much for leaving a review!!
I really enjoyed this soup! Comes together pretty easily. Lots of flavors!
★★★★★
Woohoo! So glad that you enjoyed this recipe, Heddy. Thanks so much for leaving a review!
This soup was delicious and is going in my go-to recipe collection for how simple, tasty, and healthy it is! I made a few substitutions just based on what I had at home- used chipotles in adobo instead of chilis, used only half an onion, and used Rotel style tomatoes and 1 diced fresh one instead of fire roasted. This soup is perfect for using whatever you have!
★★★★★
I am so glad you enjoyed this recipe, Ruth! And great job using what you had on hand!! Sounds delicious 🙂 Thanks for leaving a review – I really appreciate it!