Go Back
To create this cozy soup, you need simple, good ingredients. Here’s what you’ll use: - 1 cup green or brown lentils, rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 medium zucchini, chopped - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup coconut milk (full fat for creaminess) - Tortilla strips or chips for garnish - Fresh cilantro for garnish - Avocado slices for serving (optional) Always choose fresh, high-quality ingredients for the best flavor. Look for firm vegetables free of blemishes. For lentils, pick those that are whole and dry. Fresh herbs like cilantro add vibrant taste. Using full-fat coconut milk gives a rich, creamy texture. It makes the soup comforting and satisfying. If you can't find an ingredient, don’t worry. Here are some easy swaps: - Use red lentils instead of green or brown. - Try shallots instead of onion for a milder taste. - Any tomato variety works; just use what you have. - Swap zucchini for carrots or spinach for a new twist. - Use almond or oat milk in place of coconut milk if desired. - For heat, add jalapeños instead of chili powder. For the complete cooking instructions, check the Full Recipe. Enjoy experimenting with these ingredients! Start by gathering all your ingredients. You need lentils, veggies, and spices. Rinse the lentils in cold water. Dice the onion and bell pepper. Mince the garlic. Chop the zucchini. This prep helps the soup cook evenly. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion first. Sauté until it turns soft, about 5 minutes. Then, stir in the garlic, bell pepper, and zucchini. Cook for another 5 to 7 minutes. You want the veggies to be tender. Next, add the rinsed lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, and chili powder. Stir everything well. Bring the soup to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 30 to 35 minutes. Check the lentils; they should be soft. Finally, stir in the coconut milk and let the soup simmer for 5 more minutes. Season with salt and pepper to taste. When serving, ladle the soup into bowls. Top it with tortilla strips or chips. Sprinkle fresh cilantro on top for a burst of flavor. If you like, add avocado slices to each bowl. These final touches make the soup look and taste great. For the full recipe, check the earlier section. Enjoy your cozy night with this creamy vegan lentil tortilla soup! To make your soup creamy, use full-fat coconut milk. It adds richness and depth. Stir it in at the end of cooking. This keeps the flavors fresh. If you want a thicker soup, blend some of it. Use an immersion blender for ease. Just blend a portion of the soup, then mix it back in. Serve the soup hot in a bowl. Top it with crispy tortilla strips. Fresh cilantro adds a nice pop of flavor. You can also add avocado slices for creaminess. Pair the soup with a side of crusty bread or a simple salad. This combo makes for a comforting meal. One common mistake is overcooking the lentils. They should be tender, not mushy. Avoid adding too much water or broth at once. You want a thick, hearty soup, not a watery one. Don’t skip the spices; they are key for flavor. Taste as you go to ensure balance. For the full recipe, check out the complete guide. {{image_2}} If you like heat, add more spice. Use 1-2 diced jalapeños for a kick. You can also add a pinch of cayenne pepper or hot sauce. This will make your soup warm and exciting. Adjust the spice to fit your taste. You can boost your soup with more veggies. Try adding corn, carrots, or spinach. These add color and nutrition. Use frozen or fresh vegetables. Remember to cook them until they are tender. This keeps the soup hearty and satisfying. If you need a gluten-free soup, skip the tortilla strips. Instead, use corn tortilla chips that are gluten-free. You can also serve the soup with rice or quinoa. These options keep the meal filling without any gluten. Enjoy your cozy nights with this tasty soup. For the full recipe, check out the details above. After making the creamy vegan lentil tortilla soup, let it cool down. This helps keep the soup fresh. Store it in an airtight container. It will last for about 3 to 5 days in the fridge. Make sure to label the container with the date. This way, you'll know how long it's been stored. If you want to save some soup for later, freezing is a great option. First, let the soup cool completely. Then, pour it into a freezer-safe container. Leave some space at the top, as soup expands when frozen. You can freeze it for up to 3 months. When you're ready to eat, just thaw it in the fridge overnight. To reheat the soup, use a pot on the stove. Heat it over medium heat, stirring often. If the soup is too thick after freezing, add a splash of vegetable broth or water. You can also microwave it in a bowl. Just cover it loosely to avoid splatters. Heat in short bursts, stirring in between. Enjoy your warm, cozy soup! For the full recipe, check out the section above. Yes, you can make this soup ahead of time. It tastes even better the next day! Just store it in an airtight container in the fridge. When you're ready to eat, heat it on the stove. Stir often to warm it up evenly. You may want to add a splash of water or broth if it thickens too much. Lentils are packed with nutrients. They are high in protein, making them a great meat substitute. They also have lots of fiber, which helps your digestion. Lentils contain iron, which is important for energy. They are low in fat, making them a healthy choice. Plus, they are rich in vitamins and minerals. Eating lentils can help keep your heart healthy and lower cholesterol. To make this soup more filling, add more beans or grains. Black beans or quinoa work great. You can also toss in extra veggies like carrots or sweet potatoes. These add bulk and nutrients. If you want a heartier texture, serve it with a side of whole grain bread or a big salad. Add avocado slices for healthy fats and extra flavor! For the full recipe, check the section above. We explored how to make creamy vegan lentil tortilla soup. We covered key ingredients, cooking steps, and tips for creaminess. You learned about possible substitutions and variations to suit your taste. Now, you can store it right and reheat it easily. This soup offers warmth and nutrition, making it perfect for any meal. Experiment with flavors and enjoy its rich taste. Embrace the options to create your best version!

Creamy Vegan Lentil Tortilla Soup

Warm up your cozy nights with my Creamy Vegan Lentil Tortilla Soup! This delicious recipe is easy to make and packed with healthy ingredients, making it perfect for everyone, from seasoned vegans to meatless meal explorers. With simple steps and flavorful tips, you'll create a comforting bowl of goodness topped with crispy tortilla strips and fresh cilantro. Click through to discover the full recipe and enjoy a warm, nutritious experience tonight!
Print Recipe Pin Recipe

Ingredients
  

1 cup green or brown lentils, rinsed

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 medium zucchini, chopped

1 can (14 oz) diced tomatoes

4 cups vegetable broth

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup coconut milk (full fat for creaminess)

Tortilla strips or chips for garnish

Fresh cilantro for garnish

Avocado slices for serving (optional)

Instructions
 

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic, diced bell pepper, and chopped zucchini. Cook for another 5-7 minutes, until the vegetables are tender.

      Add the rinsed lentils, diced tomatoes (with juices), vegetable broth, cumin, smoked paprika, and chili powder to the pot. Stir well and bring the mixture to a boil.

        Once boiling, reduce heat to low, cover the pot, and let it simmer for about 30-35 minutes, or until the lentils are tender.

          When the lentils are ready, stir in the coconut milk, and let the soup simmer for an additional 5 minutes. Season with salt and pepper to taste.

            Serve hot in bowls, topped with tortilla strips or chips, fresh cilantro, and avocado slices if desired.

              Prep Time: 15 min | Total Time: 50 min | Servings: 4