This Decadent Lentil Tortilla Soup is a bold, hearty twist on a classic comfort food. It’s rich with smoky spices, tender lentils, and a tomato-chili broth that simmers into a thick, stew-like soup. I love topping it with crispy tortilla strips, avocado, and a swirl of sour cream for the ultimate cozy bowl.
Why You’ll Love This Recipe
I love this soup because it’s packed with flavor and plant-based protein while still being super satisfying. The lentils add heartiness without needing meat, and the blend of spices gives it that deep, savory taste I usually find in traditional tortilla soups. It’s budget-friendly, great for meal prep, and customizable with all my favorite toppings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Yellow onion, diced
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Garlic, minced
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Carrots, diced
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Red bell pepper, chopped
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Green chilies or jalapeño (optional for heat)
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Dried brown or green lentils, rinsed
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Crushed tomatoes or fire-roasted tomatoes
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Vegetable broth
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Ground cumin
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Chili powder
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Smoked paprika
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Salt and black pepper
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Lime juice (for brightness)
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Corn tortillas (for homemade crispy strips or store-bought chips)
Optional toppings:
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Avocado slices
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Sour cream or dairy-free yogurt
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Fresh cilantro
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Shredded cheese
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Hot sauce
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Lime wedges
Directions
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I heat olive oil in a large pot over medium heat. I sauté the onion, carrots, and bell pepper until softened—about 5–7 minutes.
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I stir in the garlic, green chilies or jalapeño (if using), and spices, cooking for another minute until fragrant.
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I add the lentils, crushed tomatoes, and broth. I bring it all to a boil, then reduce the heat and simmer uncovered for 25–30 minutes until the lentils are tender.
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I squeeze in fresh lime juice and taste for seasoning, adjusting as needed.
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While the soup simmers, I slice corn tortillas into strips, lightly oil them, and bake or pan-fry them until golden and crispy (or I use tortilla chips for a shortcut).
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I ladle the soup into bowls and top with crispy tortilla strips and my favorite toppings.
Servings and timing
This recipe makes about 4 to 6 servings. It takes around 10 minutes to prep and 30 minutes to cook, so I can have it ready in about 40 minutes total.
Variations
Sometimes I add black beans or corn for extra texture, or swap the lentils for red lentils if I want a slightly quicker cook time. For a smoky boost, I stir in a spoonful of chipotle in adobo. I’ve also blended part of the soup for a thicker texture or added a handful of spinach at the end for greens.
Storage/reheating
I store leftovers in the fridge for up to 4 days in an airtight container. It reheats well on the stovetop or in the microwave. This soup also freezes great—I let it cool, freeze it in portions, and reheat when needed. I store toppings like tortilla strips and avocado separately to keep them fresh.
FAQs
Can I use canned lentils?
Yes, but I reduce the cooking time and add them later in the simmering process so they don’t get mushy.
What kind of lentils work best?
I use green or brown lentils—they hold their shape well. Red lentils will work but cook faster and break down more.
Is this soup spicy?
It has mild heat from the chili powder and optional green chilies or jalapeño. I adjust the spice level to fit my taste.
Can I make this in a slow cooker?
Yes, I add all ingredients (except lime juice and toppings) to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.
How do I make the tortilla strips crispy?
I bake them at 375°F for about 10–12 minutes, flipping halfway, or pan-fry in a bit of oil until golden and crisp.
Conclusion
Decadent Lentil Tortilla Soup is one of those comforting, flavorful meals that I can make again and again. It’s full of good-for-me ingredients, yet tastes indulgent thanks to its rich spices and crunchy toppings. Whether I’m cozying up on a chilly night or prepping lunch for the week, this soup always hits the spot.
