Vegan 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!
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 1/2-1 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 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!
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 1/2 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.
Make these easy soups next!
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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
- 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
- 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 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!
Nutrition
- Serving Size: 1/8 of soup
- Calories: 254
- Sugar: 7.7 g
- Sodium: 541.7 mg
- Fat: 9.1 g
- Carbohydrates: 36.4 g
- Fiber: 8.1 g
- Protein: 10.3 g
- Cholesterol: 0 mg
Simple and delicious! Highly recommend trying this recipe!!!
I am so glad that you enjoyed this recipe, Dale! Thank you for leaving a review – I really appreciate it!
Why do you stress using full fat coconut milk? I only have the lower fat; is it going to curdle or is it just a preference?
For optimal flavor and texture, it’s important to use full fat canned coconut milk. I stress this because people often mistake coconut milk (that you buy in a carton, like almond or soy milk) for the kind of canned coconut milk I’m talking about in this recipe. You are more than welcome to use whatever you’ve got on hand. But low fat will give you a thinner texture and also less flavor. Fat = flavor. Hope that helps!
Delicious dish, and so easy to make. Will definitely make this again!
I am so glad that you enjoyed this recipe, Liam. Thank you so much for leaving a review – I really appreciate it! 🙂
This recipe is amazing. I used frozen corn instead of canned. Leftovers are great also ?
Woohoo! SO glad that you enjoyed this recipe, Lana. Glad you were able to use what you had on hand. Thanks for leaving a review!!
Wow!! This is a keeper!! So delicious! I omitted the sour cream and the oil just to eliminate some of the extra fat since the coconut milk has enough of its own. I also used brown lentils and simmered on low for about 35 minutes. Wonderful flavors! 10/10
I am so glad that you enjoyed this recipe, LJ! And glad that it worked with the brown lentils. Thanks so much for leaving a review – I really appreciate it 🙂
Hi, I haven’t yet made the recipe yet because I can’t print it without ads appearing on the print page. Is there any way you can remove that setting somehow? I don’t want to waste my ink on the dark black videos appearing, and I would really rather not have your recipe disrupted by ads – that’s the whole reason I’m printing it in the first place
Heather, the recipe card is set up to automatically print without ads. Check your print preview and you’ll see that it just prints the ingredients and instructions – no ads at all! If you’re seeing ads, you’ve likely changed something in your print settings and will need to adjust that back to the default setting. Also, a friendly reminder that ads are one of the biggest ways that bloggers are able to give you FREE recipes right at your fingertips. Thanks for the comment – hope you enjoy this soup!
First of all this dish was amazing. My fam and I are vegan and I have been so busy all week I haven’t had a chance to cook really and this meal came together so quickly while also being nourishing and enough for leftovers!
Also I really appreciate you including the history of the dish this was inspired by and links for people to learn more!
I am so glad that you enjoyed this recipe, Katelyn! I can guarantee the leftovers are going to be even better!! Also, thank you for your kind words – I am trying to include the origin of each cuisine in my recipe (if they are not American) and I’m glad that you enjoyed that! Thanks again! 🙂
I can definitely agree that this is vegetarian but it wouldn’t be considered vegan if adding the sour cream.
Thanks for your concern, Brittany. However, there are several brands of vegan sour cream that would keep this dish completely plant-based. In fact, you can pretty much find a vegan version of almost anything at this point! 🙂
So quick & easy! This soup has a ton of flavor and I love that you can control the spice based on how much of the ancho chilis you decide to use. Makes it kid friendly. I will definitely be adding this to my rotating weekly recipes. Thank You! So so yummy.
I am so glad that you enjoyed this recipe, Tish! This is one our family’s favorites also because it’s so easy and versatile. Thanks so much for leaving a review!!
Could I substitute crushed tomatoes instead of V8?
Yes definitely! Great question, Erin!
This looks awesome! Is there a particular type of milk you’d suggest using in place of coconut?
Great question, Sue! I’d recommend using heavy cream or half and half if you aren’t worried about this being vegan.
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!
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 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!!
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!!