Discover the ultimate comfort in a bowl with this Creamy Vegan Lentil Tortilla Soup, a nourishing and flavorful dish that’s surprisingly easy to make. This recipe is a weeknight warrior, offering a satisfying and wholesome meal packed with plant-based goodness, perfect for a cozy dinner or a healthy lunch option.
Key Ingredients for Creamy Vegan Lentil Tortilla Soup
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, for a little heat)
- 1 cup dried brown or green lentils, rinsed and picked over
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 cup unsweetened plain vegan sour cream or cashew cream (for blending)
- Juice of 1 lime
For Garnish (Optional but recommended):
- Tortilla chips, crushed or cut into strips
- Fresh cilantro, chopped
- Diced avocado
- Vegan shredded cheese
- Salsa
- Vegan sour cream or a dollop of vegan yogurt
How to Make Creamy Vegan Lentil Tortilla Soup
This Creamy Vegan Lentil Tortilla Soup is a culinary hug in a bowl, boasting a rich, creamy texture and an explosion of satisfying flavors that will leave you feeling nourished and content. Its simplicity makes it an ideal weeknight meal, ready in approximately 45 minutes, proving that healthy and delicious can go hand-in-hand. Get ready for a truly delightful soup experience!
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and sauté until softened, about 5-7 minutes. Stir in the minced garlic, cumin, smoked paprika, oregano, and cayenne pepper (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- Add Lentils and Liquids: Pour in the rinsed lentils, vegetable broth, diced tomatoes (with their juice), and rinsed black beans. Add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
- Create the Creaminess: Once the lentils are tender, carefully remove the bay leaf. Ladle about 2 cups of the soup (including some lentils and broth) into a blender. Add the unsweetened plain vegan sour cream or cashew cream to the blender. Blend until completely smooth and creamy.
- Combine and Finish: Pour the blended creamy mixture back into the pot with the remaining soup. Stir well to combine, ensuring the creaminess is evenly distributed. Season generously with salt and freshly ground black pepper to taste.
- Add Zing: Stir in the fresh lime juice just before serving. This brightens up all the flavors and adds a wonderful zesty finish. Taste and adjust seasoning if needed.
Why You’ll Love This Creamy Vegan Lentil Tortilla Soup
You’ll fall head over heels for this Creamy Vegan Lentil Tortilla Soup because it’s the epitome of cozy comfort food, elevated with an incredible, velvety texture that’s purely plant-based. Unlike a broth-heavy tortilla soup, this version boasts a lusciously thick and creamy consistency, thanks to the blended lentils and vegan sour cream, making it incredibly satisfying without any dairy. Best of all, it’s a budget-friendly powerhouse, utilizing pantry staples like dried lentils and canned beans to create a gourmet-tasting meal that costs a fraction of what you’d spend at a restaurant.
The delightful combination of earthy lentils, sweet bell peppers, and smoky spices, all harmonized by that luxurious creaminess, makes this soup an absolute winner for any occasion. Paired with your favorite crunchy tortilla chips, fresh cilantro, and creamy avocado, it’s a flavor fiesta that will transport your taste buds. So ditch the takeout menus and gather your ingredients – this Creamy Vegan Lentil Tortilla Soup is waiting to become your new go-to recipe for a comforting, delicious, and wallet-friendly meal.
Storing and Reheating Tips
Leftover Creamy Vegan Lentil Tortilla Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the soup has cooled completely before transferring it to the container.
To reheat, you can gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If the soup has thickened too much upon storage, you can add a splash of vegetable broth or water to reach your desired consistency. For a single serving, you can also reheat it in the microwave for 1-2 minutes, stirring halfway through.
This soup also freezes beautifully. Allow the soup to cool completely, then portion it into freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. To reheat from frozen, thaw overnight in the refrigerator and then follow the stovetop or microwave reheating instructions.
Final Thoughts
This Creamy Vegan Lentil Tortilla Soup is a testament to how hearty, flavorful, and satisfying plant-based cooking can be. We encourage you to whip up a batch and experience this comforting bowl of goodness for yourself. It’s a simple yet incredibly rewarding recipe that’s sure to bring warmth and deliciousness to your table.
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Creamy Vegan Lentil Tortilla Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and sauté until softened, about 5-7 minutes. Stir in the minced garlic, cumin, smoked paprika, oregano, and cayenne pepper (if using) and cook for another minute until fragrant, being careful not to burn the garlic.1 tablespoon olive oil, 1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 3 cloves garlic, minced, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ¼ teaspoon cayenne pepper
- Pour in the rinsed lentils, vegetable broth, diced tomatoes (with their juice), and rinsed black beans. Add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.1 cup dried brown or green lentils, rinsed and picked over, 6 cups vegetable broth, 1 (14.5 ounce) can diced tomatoes, undrained, 1 (15 ounce) can black beans, rinsed and drained, 1 bay leaf
- Once the lentils are tender, carefully remove the bay leaf. Ladle about 2 cups of the soup (including some lentils and broth) into a blender. Add the unsweetened plain vegan sour cream or cashew cream to the blender. Blend until completely smooth and creamy.1 bay leaf, 1 cup unsweetened plain vegan sour cream or cashew cream
- Pour the blended creamy mixture back into the pot with the remaining soup. Stir well to combine, ensuring the creaminess is evenly distributed. Season generously with salt and freshly ground black pepper to taste.Salt and freshly ground black pepper
- Stir in the fresh lime juice just before serving. This brightens up all the flavors and adds a wonderful zesty finish. Taste and adjust seasoning if needed.1 juice of lime