Vegetarian Lentil Tortilla Soup

It's MEATLESS MONDAY and HEART HEALTH MONTH and we have an easy, one-pot, delicious and nutritious LENTIL TORTILLA SOUP for you! ⁠

Lentils are a highly nutritious plant protein. For this warming soup recipe, we used red lentils. Red lentils are a quick-cooking and wonderful source of iron, fiber and phytochemicals. ⁠Enjoy this vegetarian tortilla soup by topping with a little Greek yogurt, a sprinkle of cheese, red onion & jalapeño bits, cilantro, tortilla strips AND a squeeze of lime juice.

To top it off, lentils are associated with overall cardiovascular health! Perfect for February's theme of Heart Health Month!

Vegetarian Lentil Tortilla Soup Recipe


  • 1 yellow onion, diced

  • 1 bell pepper, diced

  • 1 jalapeno pepper, diced & seeded

  • 4 cups vegetable broth

  • 15 oz crushed tomatoes

  • 3/4 cup salsa verde

  • 1 tbsp tomato paste

  • 15 ounce can black beans, drained and rinsed

  • 15 ounce can pinto beans, drained and rinsed

  • 1/2 cup frozen corn

  • 1 cup dried red lentils

  • 1 tbsp extra virgin olive oil

  • 1 tsp chili powder

  • 1 tsp cumin

  • 1/2 tsp garlic powder

  • 1/4 cup whole milk or half and half

  • salt and pepper to taste

  • Toppings: diced red onion, shredded cheddar, diced jalapeño, avocado, cilantro, Greek yogurt, lime wedges


  1. Heat olive oil in a large soup pot or dutch oven over medium heat. Add jalapeño, bell pepper and onion. Sauté for 5 minutes.

  2. Add spices and tomato paste and cook for 1 minute.

  3. Add beans, lentils, corn, broth, crushed tomatoes, salsa verde, and bring to a boil. Lower to a simmer and cook for 30 minutes.

  4. Option to use an immersion blender and blend 5-6 times for a creamy texture. Stir in half and half.

  5. Serve with your favorite toppings.


Notes: can be done in an instant pot or a slow cooker.

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