Vegan Lentil Tortilla Soup
Super delicious and super fun to serve too! We make our tortilla soup recipe with our little Pardina lentils. Our little lentils are complete “show stoppers” in every way! The reality of our tortilla soup is this; vegan, Gluten-free, Soy-free, Nut-free, an “out of this world” kind of recipe!
With fall and winter just around the corner, hard to believe, we are itching to fill our recipe cache’ with some new soul-warming recipes that are packed with nutrition. If your family likes to eat soup, our tortilla lentil soup recipe is a must!
Eating canned soups for us has long since been outlawed in our family for a number of reasons, and we are blessed to grow magnificent lentils on our farm for making healthy lentil soups.
Our Vegan Lentil Tortilla Soup recipe is so easy to adjust for taste and consistency. It can be thinned a little by adding more broth or tomato sauce, or it can be thickened with a little extra cream, lentils or veggies. If you like your lentil soup a little more spicy, go ahead and amp it up to your liking with maybe a little more jalapeno and cayenne pepper. . . .its all about what you like!
We do suggest you wait until the end to add the salt and pepper just to prevent any over-seasoning.
Vegan Lentil Tortilla Soup
- Author
- Palouse Brand
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Servings
- 4
- Category
Soup, Salad
- Cuisine
Hispanic
Ingredients
- ¾ cup Palouse Brand Brown Lentils, prepared
- 1 cup Clear Creek Black Beans, cooked
- 1 tsp. extra-virgin olive oil
- 1 medium red onion, chopped
- 4 garlic cloves, minced
- 1 jalepeno, minced
- ½ cup green bell pepper, chopped
- ½ cup red bell pepper, chopped
- ½ tsp. cumin
- ¼ tsp. oregano
- ¼ tsp. thyme
- ½ tsp. paprika
- ¼ tsp. ground cayenne pepper
- ½ tsp. garlic powder
- 2 cups vegetable broth
- 2 large tomatoes, finely chopped
- 1 - 6 oz. can tomato paste
- ½ tsp. kosher salt
- Tortilla strips
Directions
- Heat olive oil in a large 12” skillet over medium heat.
- Add onion and garlic and cook 3 minutes.
- Add jalapeno, bell peppers, mix and continue cooking 3-4 minutes.
- Add all spices and herbs to the mixture and stir in well.
- Add the washed and drained lentils and vegetable broth and continue cooking for 12 minutes.
- Add all remaining ingredients with the exception of the tortilla strips, mix well and cook 10 minutes or until desired consistency. Taste and adjust salt and heat. Serve topped with tortilla strips.
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2 comments
Re: Linda’s question about the tomato paste. The measurement could be more clearly written "1 (6-ounce) can tomato paste.
LuAnn
Can’t wait to try this recipe. Just wondering about the tomato paste. Is it 16 oz? Or should that be 16 oz of tomato sauce??
Linda
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