Published: · By: Kylie · This post may contain affiliate links · 256 Comments
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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!
![Creamy Vegan Lentil Tortilla Soup (1) Creamy Vegan Lentil Tortilla Soup (1)](https://i0.wp.com/midwestfoodieblog.com/wp-content/uploads/2020/02/FINAL-lentil-tortilla-soup-1.jpg)
Table of Contents
1 You Will Love This
2 Ingredients and Substitutions
3 Instructions
4 Tips
5 FAQ
6 This is not an Authentic Tortilla Soup Recipe
7 Family Favorite Soups
8 Recipe
9 Creamy Lentil Tortilla Soup
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!
![Creamy Vegan Lentil Tortilla Soup (2) Creamy Vegan Lentil Tortilla Soup (2)](https://i0.wp.com/midwestfoodieblog.com/wp-content/uploads/2020/02/FINAL-lentil-tortilla-soup-1-3_1.jpg)
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 usesplit red lentilsfor this recipe because they cook so quickly. You could use other lentils in place of thesplit 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.
![Creamy Vegan Lentil Tortilla Soup (3) Creamy Vegan Lentil Tortilla Soup (3)](https://i0.wp.com/midwestfoodieblog.com/wp-content/uploads/2020/02/FINAL-lentil-tortilla-soup-1-2.jpg)
Add garlic, cumin, chili powder and chiles in adobo.
![Creamy Vegan Lentil Tortilla Soup (4) Creamy Vegan Lentil Tortilla Soup (4)](https://i0.wp.com/midwestfoodieblog.com/wp-content/uploads/2020/02/FINAL-lentil-tortilla-soup-2.jpg)
Stir and cook for another minute.
![Creamy Vegan Lentil Tortilla Soup (5) Creamy Vegan Lentil Tortilla Soup (5)](https://i0.wp.com/midwestfoodieblog.com/wp-content/uploads/2020/02/FINAL-lentil-tortilla-soup-3.jpg)
Add black beans, corn, split red lentils, tomatoes (these are my favorite fire-roasted diced tomatoes).
![Creamy Vegan Lentil Tortilla Soup (6) Creamy Vegan Lentil Tortilla Soup (6)](https://i0.wp.com/midwestfoodieblog.com/wp-content/uploads/2020/02/FINAL-lentil-tortilla-soup-4.jpg)
Add V8 and coconut milk (this is my favorite brand!) along with a few large pinches of salt and pepper.
![Creamy Vegan Lentil Tortilla Soup (7) Creamy Vegan Lentil Tortilla Soup (7)](https://i0.wp.com/midwestfoodieblog.com/wp-content/uploads/2020/02/FINAL-lentil-tortilla-soup-5.jpg)
Stir to combine and simmer over medium heat.
![Creamy Vegan Lentil Tortilla Soup (8) Creamy Vegan Lentil Tortilla Soup (8)](https://i0.wp.com/midwestfoodieblog.com/wp-content/uploads/2020/02/FINAL-lentil-tortilla-soup-6.jpg)
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!
![Creamy Vegan Lentil Tortilla Soup (9) Creamy Vegan Lentil Tortilla Soup (9)](https://i0.wp.com/midwestfoodieblog.com/wp-content/uploads/2020/02/FINAL-lentil-tortilla-soup-1-4.jpg)
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!
![Creamy Vegan Lentil Tortilla Soup (10) Creamy Vegan Lentil Tortilla Soup (10)](https://i0.wp.com/midwestfoodieblog.com/wp-content/uploads/2020/02/FINAL-lentil-tortilla-soup-1-6.jpg)
FAQ
Can you just add lentils to soup?
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!
How do I thicken 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.
![Creamy Vegan Lentil Tortilla Soup (11) Creamy Vegan Lentil Tortilla Soup (11)](https://i0.wp.com/midwestfoodieblog.com/wp-content/uploads/2020/02/FINAL-lentil-tortilla-soup-1-7.jpg)
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
- Easy One Pot Chicken Corn Chowder
- Olive Garden Chicken Gnocchi Soup Recipe
- Homemade Chili Seasoning Recipe
- Easy Chicken Pot Pie Soup Recipe (No Condensed Soup!)
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Made this dish?
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Recipe
Creamy Lentil Tortilla Soup
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 106 reviews
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!
- Author: Kylie
- 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
Scale
- 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
- Carbohydrates: 36.4 g
- Fiber: 8.1 g
- Protein: 10.3 g
- Cholesterol: 0 mg
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Reader Interactions
Comments
Linda Barnes
Just wanted to say that I made this today and it was spectacular!!! I had to become vegan because of health issues and this is one of the best recipes I have made. I didn't have coconut milk but substituted soy and it turned out great. Thank you so much. I can see why you are such a success.
Reply
Kylie
Thank you so much for your kind words, Linda! And for leaving such a nice review 🙂
Reply
Anonymous
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CJ
Such a great recipe! I subbed veggie broth for the v8, cut down on spices and garlic, and did not have adobe peppers. So creamy and delicious! Will definitely make this a staple!
Reply
Brian Cassidy
My daughter found this for me & is the 5th time we've made it.
It is a very well crafted recipe & just delicious.Reply
Kylie
I LOVE to hear that, Brian!! I'm so glad that you've enjoyed this tortilla soup recipe. Thanks for taking the time to leave a review 🙂
Reply
Niki
Are there any modifications I need to make for turning this into a crockpot meal?
Reply
Rox
I added a whole bunch of veggies such as carrots, zucchini, beans, broccoli, celery etc
For crock pot you will cook for additional time maybe around 6-7 hrs
Add all ingredients together and let it cook.Reply
Sandy
This was really good. I did not use V8 as it is really bad for you. I used vegetable broth mixed with 8 oz can tomato sauce and added smoked paprika. Adjusted salt and pepper to taste. Definitely will be making again.
Reply
Cecilia Michaels
Now you're talking. I so agree with the smoked paprika just a fabulous swap. I also swap broth for the V8 as there is so much sodium in V8 and who doesn't love homemade beef broth with red lentils, Yum. I add cayenne pepper for heat and home canned salsa for the tomato. I have to say I made the Vegan Curry version and I still dream of making it again.
Reply
Victoria
This recipe is amazing! I make grilled cheese on the side. Thank you so much!
Reply
Kylie
I'm so glad that you enjoyed this lentil soup, Victoria! Grilled cheese sounds like the perfect accompaniment!
Reply
Jax
Sooooo good! I used a jar of Rao’s sauce with an additional cup of water as my tomato base. I also substituted a packet of taco seasoning mix… it was delicious!!!!
Sarah S.
I was really scared to use coconut milk as my husband is skeptical of vegan recipes in the first place and claims to hate coconut milk. I made the recipe as stated. I tasted the soup right after adding the coconut milk and ALMOST stopped cooking the recipe because of the horrible coconut taste. But I decided that I've come this far and turned the stove back on hoping the coconut taste would cook out. IT DID!!! During my husbands second bowl, I informed him what he was eating. He was surprised and said that he really loved it! This recipe is a keeper! Thank you!
Reply
Kylie
I love to hear that you gave this lentil tortilla soup a try as written and were pleasantly surprised!! Sometimes we think we don't like something because of one experience we've had with it but trying it in a different preparation can totally change that! Thanks so much for leaving a review, Sarah. I really appreciate it 🙂
Reply
Heather
Thanks for this terrific recipe! We all loved it!
Reply
Kylie
I'm so glad that you enjoyed this vegan tortilla soup!
Reply
Clare
Is this soup good for freezing?
Reply
Kylie
Yes! This soup works great when frozen! Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in a sauce pan over medium heat until warmed through. Season to taste with salt before serving. Great question, Clare!
Reply
Ginnie
Yum
Reply
Kylie
So glad you enjoyed this recipe, Ginnie! Thanks for leaving a review - I really appreciate it 🙂
Reply
Monica
This was SO VERY GOOD. I kept wanting it for leftovers! It was a little spicy for me, but I survived. I might dial back the chili powder next time. It was a huge hit with both my husband and myself. This will be a regular on our menus.
Reply
Rebekah
I bought light coconut milk by accident. Will it be ok to use? Should I use some heavy cream just in case as well? 🙂
Reply
Kylie
That’s a great idea to add some heavy cream! It will definitely make it more creamy and on par with the texture that regular coconut milk would add.
Reply
Valerie Vickers
This soup is so delicious I've made it several times and I'm about to make it again very quick and easy to make
Reply
i_think_i_can_vegan
An incredible soup that comes together in a snap. Perfect for those busy days. The add ins are endless. I added some shredded jackfruit and it was so delicious! I was out of coconut milk so I just used the oat milk I had on hand. I will definitely be making this again.
Reply
Kylie
I'm so glad that you enjoyed this recipe! Thanks for leaving a review - I really appreciate it 🙂
Reply
Jennifer
Can I simmer the soup ahead of time and at the last 5-7 mins add in the lentils so they do not over cook?
Reply
Kylie
Sure! I find that the lentils need a bit longer than 5-7 minutes since they are simmering along with many other ingredients instead of just cooking by themselves, but you are welcome to add them any time!
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