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To make this tasty lentil tortilla soup, gather these main ingredients: - 1 cup green or brown lentils, rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 jalapeño, minced (remove seeds for less heat) - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1 tablespoon olive oil - Salt and pepper to taste - 1 cup corn kernels (frozen or fresh) Add these toppings to enhance your soup: - 1 avocado, diced - 1/2 cup cilantro, chopped - Tortilla strips (store-bought or homemade) You can change some ingredients if needed. Here are a few ideas: - Use red lentils for a softer texture. - Swap vegetable broth for chicken broth for extra flavor. - Replace jalapeño with bell pepper for less heat. - Use fresh corn if you can find it; it's sweet and fresh. These options let you make the soup your own while keeping it delicious! {{ingredient_image_1}} To start, gather your ingredients. You will need: - 1 cup green or brown lentils, rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 jalapeño, minced (remove seeds for less heat) - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1 tablespoon olive oil - Salt and pepper to taste - 1 cup corn kernels (frozen or fresh) - 1 avocado, diced (for topping) - 1/2 cup cilantro, chopped (for garnish) - Tortilla strips (store-bought or homemade) for topping Start by washing the lentils in cold water. Dice the onion, bell pepper, and jalapeño. Mince the garlic. These simple steps make cooking smooth. Now, heat a large pot over medium heat. Add the olive oil. Once hot, toss in the diced onion. Sauté for about 5 minutes until the onion is clear. Next, stir in the minced garlic, bell pepper, and jalapeño. Cook for another 3-4 minutes until the peppers soften. The smell will be amazing! Add in the rinsed lentils and the can of diced tomatoes with their juices. Pour in the vegetable broth. Sprinkle in the ground cumin, smoked paprika, oregano, salt, and pepper. Stir everything well. Bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes. Check the lentils; they should be tender. During the last 10 minutes of cooking, stir in the corn kernels. Taste and adjust the seasoning if needed. If you want homemade tortilla strips, cut corn tortillas into thin strips. Pan-fry them in a bit of oil until they are crispy. Drain them on paper towels. Once the soup is ready, grab your bowls. Ladle the soup into each bowl. Top with diced avocado and fresh cilantro. Add the crispy tortilla strips on top for a nice crunch. For an extra touch, serve with a wedge of lime. This adds a burst of freshness. Enjoy your vibrant and tasty Lentil Tortilla Soup! To get perfect lentils, rinse them well before cooking. This removes dirt and dust. Use either green or brown lentils for this soup. They hold their shape well during cooking. Cook them until they are tender but not mushy. This usually takes about 25 to 30 minutes. If you overcook them, they can turn into mush. Keep an eye on them while they simmer. Seasonings are key to a tasty soup. Use ground cumin and smoked paprika for a warm, rich flavor. Dried oregano adds a nice herbal note. Feel free to adjust these spices to match your taste. A little salt and pepper bring all the flavors together. You can also add lime juice before serving for a fresh twist. Don't forget to taste as you go! Store your leftover soup in an airtight container. It lasts in the fridge for up to three days. If you want to keep it longer, freeze it in portions. Just make sure to leave space in the container as the soup expands. When you reheat, add fresh toppings for a great flavor boost. Enjoy your comforting soup again! Pro Tips Soaking Lentils: For a quicker cooking time and improved digestibility, soak lentils in water for a few hours before cooking. Customize Heat Level: Adjust the spice level by adding more or fewer jalapeños, or include a pinch of cayenne pepper for extra kick. Fresh Ingredients: Using fresh herbs like cilantro and lime can enhance the flavor of the soup significantly. Make it Creamy: For a creamier texture, blend a portion of the soup and then stir it back into the pot before serving. {{image_2}} Lentil tortilla soup is already a great vegetarian dish. To make it vegan, just use vegetable broth. This soup is hearty and filling. The lentils give it protein and fiber, making it a healthy choice. You can add more veggies like zucchini or carrots to boost the flavor. Using fresh herbs, like cilantro, adds a fresh touch. If you like spice, add more jalapeños or a pinch of cayenne pepper. This will give your soup a kick! You can also use spicy salsa instead of regular diced tomatoes. For more depth, try adding a splash of hot sauce before serving. Just remember to taste as you go. Adjust the heat to match your preference. Want to boost the protein? You can add diced cooked chicken or turkey. This makes it a heartier meal. For a plant-based option, toss in some cooked quinoa or black beans. Both add texture and nutrients. You can also use tofu for a vegetarian protein source. Just sauté it before adding to the soup. Lentils are tiny powerhouses of nutrition. They are high in protein and fiber. This makes them great for keeping you full. One cup of cooked lentils has about 18 grams of protein. They also have vitamins like folate and minerals such as iron. Folate helps your body make new cells. Iron is key for healthy blood. Eating lentils can help with digestion, too, thanks to their fiber. They also support heart health by lowering cholesterol levels. A serving of Lentil Tortilla Soup has about 250 calories. Most of these calories come from lentils and vegetables. Here’s a quick breakdown: - Lentils: 230 calories - Olive oil: 120 calories - Vegetables: 50 calories - Tortilla strips: 100 calories (if added) This soup is low in calories but high in nutrients. It fills you up without packing on extra pounds. This soup is perfect for many diets. It is vegetarian and can easily be vegan. You can skip the cheese or sour cream to keep it plant-based. Lentils are gluten-free, making this soup safe for those with gluten issues. Plus, you can adjust the spice level by adding less jalapeño. If you want more protein, you can add chicken or beans. This soup can fit into many meal plans while still being tasty. To thicken Lentil Tortilla Soup, you can mash some of the lentils. After simmering, use a potato masher to crush a few lentils in the pot. This method adds body and creaminess. You can also add a small amount of cornstarch mixed with water. Stir this mix into the soup while it cooks. Let it simmer for a few more minutes until thickened. Yes, you can freeze Lentil Tortilla Soup. Let it cool to room temperature before putting it in an airtight container. Make sure to leave space at the top for the soup to expand as it freezes. It can last for about three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove or microwave until hot. Lentil Tortilla Soup pairs well with several tasty sides. You can serve it with corn bread or tortilla chips for crunch. A fresh salad with lime dressing adds a nice touch. You can also offer extra toppings like diced avocado, cheese, or sour cream. These toppings enhance the soup's flavor and texture. Enjoy your meal with a squeeze of lime for a bright finish! This blog post detailed how to make a great Lentil Tortilla Soup. We covered key ingredients, step-by-step cooking, and helpful tips. You learned about variations, nutritional benefits, and common questions. In closing, this soup is not only easy to make but also packed with nutrients. Try adding your favorite toppings for a personal touch. Enjoy making it your own!

Lentil Fiesta Tortilla Soup

A hearty and flavorful tortilla soup packed with lentils, vegetables, and topped with fresh avocado and crispy tortilla strips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup green or brown lentils, rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper any color, diced
  • 1 jalapeño minced (remove seeds for less heat)
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 cup corn kernels (frozen or fresh)
  • 1 avocado diced (for topping)
  • 0.5 cup cilantro, chopped (for garnish)
  • as needed tortilla strips (store-bought or homemade) for topping

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  • Stir in the minced garlic, diced bell pepper, and jalapeño. Sauté for an additional 3-4 minutes until the peppers soften.
  • Add the rinsed lentils, diced tomatoes (with their juices), vegetable broth, cumin, smoked paprika, oregano, salt, and pepper. Bring the mixture to a boil.
  • Once boiling, reduce heat to low, cover, and let it simmer for about 25-30 minutes, or until lentils are tender.
  • In the last 10 minutes of cooking, stir in the corn kernels. Adjust seasoning if necessary.
  • While the soup finishes cooking, prepare the tortilla strips if making homemade. Cut corn tortillas into thin strips and pan-fry them in a small amount of oil until crispy. Drain on paper towels.
  • Once the soup is ready, ladle it into bowls. Top with diced avocado, fresh cilantro, and crispy tortilla strips.

Notes

Serve in vibrant bowls and garnish with a wedge of lime and an extra sprinkle of cilantro for a pop of color.
Keyword lentils, soup, tortilla, vegetarian