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Lentil Tortilla Soup Recipe Easy Homemade Comfort Food in 30 Minutes

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A hearty and flavorful lentil tortilla soup with smoky chipotle peppers and fresh garnishes, ready in about 30 minutes. Perfect for a quick, comforting, and wholesome meal.

Ingredients

Scale
  • 1 cup (200g) brown or green lentils
  • 6 cups (1.4 liters) vegetable broth (low sodium preferred)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 large carrot, diced
  • 1 can (14 oz / 400g) diced tomatoes
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 4–5 small corn tortillas, cut into strips
  • A handful fresh cilantro, chopped
  • Lime wedges for serving
  • Optional toppings: diced avocado, shredded cheese, sour cream, sliced jalapeños

Instructions

  1. Rinse the lentils under cold water and set aside. Dice the onion, carrot, and mince the garlic and chipotle peppers.
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion and carrot, stirring occasionally until softened and translucent, about 4 minutes.
  3. Add garlic and minced chipotle peppers and sauté for another 1 minute until fragrant.
  4. Stir in cumin and chili powder, letting them toast lightly. Then add the canned diced tomatoes with their juices, stirring to combine.
  5. Pour in the rinsed lentils and vegetable broth. Bring the mixture to a boil over high heat.
  6. Once boiling, reduce heat to low, cover, and simmer until lentils are tender but not mushy, about 20 to 25 minutes. Stir occasionally to prevent sticking.
  7. Turn off the heat and use an immersion blender to puree about one-third of the soup right in the pot. If using a regular blender, carefully ladle out some soup, blend until smooth, and return it to the pot. This step adds body without cream.
  8. Add salt and pepper to taste. If the soup feels too thick, add a splash of broth or water.
  9. While the soup simmers, heat a skillet over medium heat with 1 tablespoon of olive oil. Add the cut tortilla strips and sprinkle with a pinch of chili powder and salt. Toast, stirring often, until crisp and golden brown. Drain on paper towels.
  10. Ladle soup into bowls, top with toasted tortilla strips, fresh cilantro, a squeeze of lime, and any optional toppings like avocado or cheese.

Notes

Toast tortilla strips for added crunch and flavor. Partially pureeing the soup adds creaminess without dairy. Adjust chipotle peppers to control spice level. Lentils vary in cooking time; check after 20 minutes to avoid mushiness. Store leftover tortilla strips separately to keep them crispy.

Nutrition

Keywords: lentil tortilla soup, easy soup recipe, chipotle soup, healthy comfort food, quick lentil soup, vegetarian soup, gluten-free soup

Find it online: https://cooltastes.com/lentil-tortilla-soup-recipe-easy-homemade-comfort-food-in-30-minutes/