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Hearty Vegan Lentil Tortilla Soup

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A warm, smoky, and hearty vegan lentil tortilla soup packed with plant-based protein, smoky spices, and crispy tortilla strips for a perfect comfort bowl.

Ingredients

Scale
  • 1 cup (200 g) brown or green lentils, rinsed and drained
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 (14.5 oz / 411 g) can fire-roasted diced tomatoes
  • 4 cups (960 ml) vegetable broth
  • 1 tsp chipotle chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • Salt and black pepper to taste
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped (optional)
  • About 4 corn tortillas, cut into thin strips
  • 2 tbsp olive oil

Instructions

  1. Rinse lentils under cold water and drain well. Dice onion, carrot, and celery. Mince garlic cloves. Set aside.
  2. Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for about 5 minutes until softened and fragrant.
  3. Add minced garlic and cook for 1 minute more. Stir in chipotle chili powder, cumin, smoked paprika, and oregano. Toast spices with vegetables for 1-2 minutes, stirring frequently.
  4. Add lentils, fire-roasted diced tomatoes with juices, and vegetable broth. Stir well, bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender but not mushy. Stir occasionally and add more broth or water if soup gets too thick.
  5. While soup simmers, cut corn tortillas into thin strips. Heat a skillet over medium heat with a drizzle of olive oil. Toast tortilla strips in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels and lightly salt. Set aside.
  6. Optional: Ladle about 2 cups of soup into a blender or use an immersion blender to puree until smooth. Return puree to pot and stir to combine.
  7. Stir in fresh lime juice and adjust salt and pepper to taste. Let soup rest off heat for a few minutes to meld flavors.
  8. Serve soup in bowls, garnished with fresh cilantro, crispy tortilla strips, and extra lime wedges on the side.

Notes

Toast spices before adding liquids to unlock deeper flavors. Keep an eye on lentils to avoid mushiness. Blend part of the soup for creaminess without dairy. Prepare tortilla strips fresh to keep them crispy; store-bought baked chips can be used as a shortcut. Adjust chipotle powder to taste for heat level. Soup stores well in fridge for up to 4 days and freezes for up to 3 months. Add lime juice after reheating to brighten flavors.

Nutrition

Keywords: vegan soup, lentil soup, tortilla soup, plant-based, comfort food, easy soup recipe, smoky soup, healthy soup

Find it online: https://cooltastes.com/hearty-vegan-lentil-tortilla-soup-recipe-easy-perfect-comfort-bowl/