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Decadent Lentil Tortilla Soup

A heartwarming bowl of lentil soup featuring vibrant vegetables and crispy tortilla strips, garnished with avocado and lime.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 320

Ingredients
  

Main Ingredients
  • 1 cup lentils, rinsed Green or brown lentils are ideal.
  • 1 piece onion, chopped
  • 2 cloves garlic, minced
  • 1 piece carrot, diced
  • 1 piece bell pepper, diced Any color bell pepper.
  • 4 cups vegetable broth
  • 1 can diced tomatoes, 14.5 oz
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
Toppings
  • Corn tortillas, cut into strips
  • Oil for frying
  • Avocado, for garnish
  • Lime wedges, for serving

Method
 

Preparation
  1. Rinse the lentils under cold water to remove any impurities. Chop the onion, garlic, carrot, and bell pepper, and set them aside.
Cooking
  1. In a large pot, heat a drizzle of oil over medium heat. Add the chopped onions and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
  2. Toss in the diced carrot and bell pepper, cooking for an additional 3-4 minutes until they begin to soften.
  3. Stir in the lentils, cumin, chili powder, salt, and pepper, mixing until well combined.
  4. Pour in the vegetable broth and canned diced tomatoes. Bring the mixture to a boil, then reduce the heat to a simmer.
  5. Allow the soup to simmer until the lentils are tender (about 20-25 minutes), stirring occasionally to prevent sticking.
  6. In a small pan, heat oil for frying. Fry the corn tortilla strips until golden brown and crispy. Drain on paper towels and set aside.
  7. Ladle the soup into bowls, top with crispy tortilla strips and slices of avocado, and offer lime wedges for a zesty finish.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water or broth to maintain texture.