Description
A delicious and creamy vegan lentil tortilla soup that is packed with flavor and nutrients.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
- Corn tortillas, cut into strips
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, sauté the onion and garlic until translucent.
- Add the bell pepper and cook for another 2-3 minutes.
- Stir in the diced tomatoes, lentils, vegetable broth, cumin, chili powder, and smoked paprika.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
- Stir in the coconut milk and season with salt and pepper.
- Serve hot, garnished with fresh cilantro and tortilla strips.
Notes
- For a spicier soup, add diced jalapeños.
- Feel free to add other vegetables like zucchini or corn.
- This soup can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Creamy Vegan Lentil Tortilla Soup, Vegan Soup, Lentil Soup, Mexican Soup