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–+ servings
Two bowls of bean and corn tortilla soup garnished with sour cream, jalapeños, cheese, and lime, with side dishes of tortilla strips, sliced jalapeños, and shredded cheese.
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Lentil Tortilla Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

  • 1 tablespoon cooking oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 chipotle in adobo finely chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • ½ teaspoon ground cumin
  • 15 ounce (425 g) can black beans drained and rinsed
  • 1 cup (164 g) frozen corn kernels
  • ¾ cups (144 g) dry lentils brown or red are fine
  • 15 ounce (425 g) can diced tomatoes juices included
  • 15 ounce (425 g) can tomato sauce
  • 2 cups (473 ml) vegetable stock
  • Kosher salt and ground black pepper to taste

Garnishes/toppings:

  • Sour cream
  • Tortilla strips
  • Sliced jalapeños
  • Wedge of lime
  • Fresh cilantro
  • Freshly grated cheese

Instructions

  • Heat up a large pot over medium heat then add cooking oil. Once the oil is hot, add in diced onion, garlic, and chipotle in adobo. Cook until onion and garlic are softened and fragrant.
    1 tablespoon cooking oil, 1 large yellow onion, 4 cloves garlic, 1 chipotle in adobo
    A red Dutch oven containing diced onions, minced garlic, and sun-dried tomatoes in oil, with a wooden spoon and small bowls of salt and pepper nearby.
  • Add the tomato paste and stir around so it’s coating the other ingredients and not just one clump.
    1 tablespoon tomato paste
    A red enameled Dutch oven containing sautéed chopped onions, a dollop of tomato paste, and a wooden spoon, with small bowls of salt and pepper nearby.
  • Sprinkle the seasonings and stir to incorporate everything.
    1 tablespoon chili powder, ½ teaspoon ground cumin
    A wooden spoon stirs sautéed diced onions and spices in a red Dutch oven, with small bowls of salt and pepper nearby.
  • Add in the black beans, corn, lentils, diced tomatoes, tomato sauce, and vegetable stock.
    15 ounce can black beans, 1 cup frozen corn kernels, ¾ cups dry lentils, 15 ounce can diced tomatoes, 15 ounce can tomato sauce, 2 cups vegetable stock
    Liquid being poured into a red Dutch oven containing corn, lentils, black beans, and tomato sauce, with wooden bowls of salt and pepper nearby.
  • Bring mixture to a boil then cover and simmer until lentils are tender and cooked through, around 10-20 minutes, depending on the variety of lentils you used. Split lentils will cook faster than unsplit.
    A red Dutch oven filled with a stew of black beans, corn, and tomatoes, with small bowls of salt and pepper nearby.
  • Season with salt and pepper, to taste.
    Kosher salt and ground black pepper
  • Ladle soup into bowls then top with garnishes and toppings of choice.
    Sour cream, Tortilla strips, Sliced jalapeños, Wedge of lime, Fresh cilantro, Freshly grated cheese

Nutrition

Serving: 1 serving (300 grams) | Calories: 248 kcal | Carbohydrates: 44 g | Protein: 13 g | Fat: 4 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.01 g | Sodium: 1070 mg | Potassium: 963 mg | Fiber: 16 g | Sugar: 7 g

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