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vegan lentil tortilla soup topped with tortilla strips and diced avocado

Lentil Tortilla Soup

This easy vegan and vegetarian soup features Mexican-inspired ingredients. Each bowl is topped with crispy tortilla strips!
Course Main Course, Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 342kcal


  • 3 tablespoons extra virgin olive oil divided
  • 1 yellow onion diced
  • 1 bell pepper seeded and diced
  • 1 jalapeno seeded and diced
  • 3 cloves garlic minced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • 1 28-ounce can diced tomatoes with their juices; or use 2 15-ounce cans
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can corn drained and rinsed
  • ¾ cup dry split red lentils
  • 4 cups vegetable broth
  • 3 6-inch corn tortillas sliced into strips; can sub crumbled tortilla chips
  • Toppings of choice avocado, lime, cilantro, and sour cream, yogurt or cheese (vegan if needed)


  • Warm a tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, bell pepper, and jalapeno, and cook for 5 to 7 minutes until tender.
  • Stir in the garlic, chili powder, cumin, oregano, and salt. Cook for a few more minutes until fragrant.
  • Add the diced tomatoes with their juices, drained black beans and corn, dry split red lentils, and vegetable broth.
  • Increase heat to bring to a boil, then reduce heat to maintain a simmer. Cover and cook for 20 to 25 minutes until the lentils are tender. Split red lentils cook fairly quickly, so you may want to check the soup at 15 minutes to see if they already cooked.
  • While the soup cooks, prepare the toppings. In a cast iron or other skillet over medium heat, warm 2 tablespoons of olive oil. Add the sliced tortilla strips. Cook for about 5 minutes, turning the strips around halfway, until crispy. Remove from heat and season with salt.
  • When the soup is finished, ladle it into bowls and top with the crispy tortilla strips. Add other toppings of choice, like avocado and cilantro. Enjoy!
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).


  • Nutrition facts do not include toppings other than the crispy tortilla strips.
  • To make the soup spicer, add a 4-ounce can of diced green chiles, another jalapeno, or 2 cups of salsa in place of half of the diced tomatoes.
  • You can use another type of lentils for this recipe but will need to adjust the cooking time accordingly. Refer to the instructions on the package.
  • Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a saucepan or in the microwave until warmed through.
  • To freeze, let the soup cool then transfer to containers. Leave an inch of headspace, seal, and store in the freezer for 3 months. Reheat from frozen or thawed.


Serving: 2cups | Calories: 342kcal | Carbohydrates: 55g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 872mg | Potassium: 914mg | Fiber: 17g | Sugar: 9g | Vitamin A: 1391IU | Vitamin C: 46mg | Calcium: 114mg | Iron: 6mg