Easy Vegetarian Lentil Tortilla Soup Recipe (Instant Pot + Slow Cooker)

Nestled in my culinary collection, this vegetarian lentil tortilla soup brings warmth and comfort to chilly evenings.

Hearty legumes dance with vibrant spices, creating a melody of flavors that will surprise you.

Mexican-inspired ingredients mingle effortlessly in this one-Pot wonder.

Nutritious lentils provide a protein-packed base that satisfies even the most skeptical dinner guests.

Rich tomato broth infuses each spoonful with bold, zesty notes.

Simplified cooking techniques make this recipe accessible for busy home cooks.

Dive into this soul-nourishing soup that promises to become your new favorite weeknight meal.

What Makes Lentil Tortilla Soup So Satisfying

• Quick Weeknight Savior: Whip up this hearty vegetarian soup in under 30 minutes using the Instant Pot, transforming complex flavors into a fast, nutritious meal for busy families.
• Nutrition Powerhouse: Packed with protein-rich lentils, fiber-filled black beans, and vibrant vegetables, this soup delivers a wholesome, plant-based dinner that keeps you satisfied and energized.
• Customizable Comfort: Easily adapt the recipe with optional toppings like avocado, cilantro, or vegan cheese, making it perfect for flexible meal preferences and picky eaters.
• Meal Prep Champion: Cook a big batch and store leftovers in the refrigerator for 4-5 days, providing quick, delicious lunches or dinners throughout the week with minimal effort.

Lentil Tortilla Soup (Vegan) Ingredients

• Olive Oil: Provides base for sautéing vegetables and adding rich flavor.
• Onion, Bell Pepper: Aromatic vegetables creating depth and sweetness in soup.
• Garlic: Adds robust, pungent flavor and classic soup base element.

• Lentils: Hearty plant protein source with excellent nutritional value.
• Black Beans: Additional protein and texture, complementing lentil base.

• Vegetable Broth, Water: Creates soup consistency and carries flavor profile.
• Diced Tomatoes: Adds acidity, moisture, and slight tangy undertone.
• Chili Powder, Cumin, Smoked Paprika: Classic Mexican-inspired spice blend for warmth and complexity.
• Lime Juice: Bright, fresh acidic element to balance soup's richness.
• Salt, Pepper: Essential seasoning for enhancing overall taste.

• Tortilla Strips: Crunchy garnish for textural contrast.

Lentil Tortilla Soup Instant Pot Directions

Step 1: Prepare Aromatic Base

Heat olive oil in the Instant Pot using Sauté mode.

• Onions
• Bell peppers
• Garlic

Cook the vegetables until they become soft and fragrant, about 5 minutes.

Step 2: Build Flavor Profile

• Chili powder
• Ground cumin
• Smoked paprika

Stir quickly to toast the spices and release their intense flavors, about 1 minute.

Step 3: Combine Soup Ingredients

• Dried lentils
• Canned diced tomatoes
• Black beans
• Vegetable broth
• Water

Mix thoroughly to ensure all ingredients are well incorporated.

Step 4: Pressure Cook Soup

Secure the Instant Pot lid and set the valve to Sealing position.

Cook on High Pressure for 20 minutes.

Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.

Step 5: Finish and Garnish

Stir in fresh lime juice.

Season with salt and pepper to taste.

If the soup seems too thick, add extra vegetable broth to reach desired consistency.

• Crispy tortilla strips
• Fresh cilantro
• Sliced avocado
• Sour cream or yogurt

Enjoy your comforting and nutritious soup!

Lentil Tortilla Soup Cooking Hacks

• Customize heat by increasing or decreasing chili powder for mild or bold flavor profiles.
• Add extra vegetable broth if soup feels too thick, ensuring ideal consistency and preventing dryness.
• Incorporate additional plant-based proteins like quinoa or extra black beans for more nutritional value.
• Crisp homemade tortilla strips just before serving to maintain maximum crunchiness and prevent sogginess.
• Store soup in airtight containers for up to 5 days, allowing flavors to develop and intensify over time.

Lentil Tortilla Soup Storage Methods

• Store leftover soup in an airtight container for up to 5 days in the refrigerator, ensuring it cools completely before sealing.
• Transfer soup to freezer-safe containers or zip-lock bags, leaving some space for expansion. Freeze for up to 3 months for best quality.
• Warm soup in a pot over medium heat, stirring occasionally. Add extra broth if needed to restore original consistency.
• Pour soup into a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each interval until thoroughly heated.

What to Serve With Steak Bites

• Zesty Citrus Margarita Pairing: Complement the soup's spicy, earthy flavors with a bright, tangy margarita that cuts through the richness and adds a refreshing kick.
• Creamy Avocado Complement: Top the soup with fresh, creamy avocado slices to balance the spicy notes and add a smooth, cooling texture that enhances the overall eating experience.
• Crisp Mexican Beer Match: Select a light, crisp Mexican beer like Modelo Especial or Corona to provide a clean, refreshing counterpoint to the soup's robust and complex flavor profile.
• Cilantro-Lime Garnish Boost: Sprinkle fresh chopped cilantro and squeeze extra lime juice over the soup to amplify the bright, zesty undertones and add a vibrant, fresh dimension to each spoonful.

Lentil Soup With Tasty Add-Ins

• Protein Power Boost: Replace lentils with quinoa or chickpeas for a different protein source and added nutritional variety.
• Gluten-Free Option: Use corn tortilla strips instead of wheat-based tortillas and ensure vegetable broth is certified gluten-free.
• Spicy Southwest Spin: Add diced jalapeños or increase chili powder for extra heat and depth of flavor.
• Low-Sodium Adaptation: Use low-sodium vegetable broth and reduce added salt, letting individual diners season to taste.

FAQs

• Are lentils healthy in this soup?

Lentils are packed with protein, fiber, and essential nutrients. They help boost energy, support digestion, and provide a hearty base for this vegetarian soup.

• Can I make this soup without an Instant Pot?

Yes, you can easily adapt this recipe for a slow cooker or stovetop. For slow cooker, combine ingredients and cook on low for 6-8 hours. For stovetop, simmer ingredients on low heat for about 45 minutes until lentils are tender.

• How spicy is this soup?

The soup has a mild to moderate heat level from chili powder and smoked paprika. You can adjust the spiciness by reducing or increasing the amount of spices used.

• Is this recipe gluten-free?

This vegetarian lentil tortilla soup is naturally gluten-free. Just ensure your vegetable broth and tortilla strips are certified gluten-free if you have sensitivity.

Vegetarian Lentil Tortilla Soup (Instant Pot + Slow Cooker) Recipe

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4.7 from 39 reviews

• Total Time: 7 hours 30 minutes
• Yield: 6 1x

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Description

Hearty Mexican-inspired vegetarian lentil tortilla soup delivers complex flavors and protein-packed nutrition in one delightful bowl. Comforting spices and rich textures invite you to savor each spoonful of this satisfying meal.

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Ingredients

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Protein Base:

• 1 cup dried green or brown lentils, rinsed
• 1 can (15 ounces / 425 grams) black beans, drained & rinsed

Vegetables and Aromatics:

• 1 small onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces / 411 grams) diced tomatoes

Liquids and Seasonings:

• 4 cups vegetable broth
• 1 cup water
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt & pepper, to taste

Garnishes:

• 3 corn tortillas, cut into strips
• Avocado slices
• Fresh cilantro
• Shredded cheese
• Sour cream or Greek yogurt

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Instructions

1. Transform the Instant Pot to sauté function, creating a hot cooking surface with olive oil. Gently introduce diced onions, vibrant bell peppers, and minced garlic, allowing them to soften and release their aromatic essence for approximately 5 minutes.
2. Introduce a symphony of spices – chili powder, ground cumin, and smoky paprika – stirring them into the vegetable medley and toasting for one minute to enhance their complex flavor profile.
3. Cascade protein-rich lentils, robust diced tomatoes, creamy black beans, and liquid foundations of vegetable broth and water into the pot. Blend ingredients thoroughly, ensuring uniform distribution.
4. Secure the Instant Pot lid, position the valve to sealing configuration, and activate high-pressure cooking for 20 minutes. After completion, permit natural pressure release for 10 minutes, then carefully expedite remaining pressure discharge.
5. Awaken the soup’s brightness with fresh lime juice, calibrate seasoning using salt and pepper. Assess consistency, incorporating additional broth if needed for ideal texture. Present the vibrant creation adorned with crisp tortilla strips and preferred complementary garnishes like fresh cilantro, diced avocado, or tangy crema.

Notes

• Boost protein by adding quinoa or extra beans alongside lentils for more substantial plant-based nutrition.
• Customize heat levels by adjusting chili powder quantity or including fresh jalapeños for spice lovers.
• Make ahead and freeze in portions for quick weeknight meals, ensuring flavors develop more intensely during storage.
• Transform into gluten-free version by using certified gluten-free vegetable broth and corn tortilla strips instead of wheat-based options.

• Prep Time: 10 minutes
• Cook Time: 20 minutes (Instant Pot) or 7 hours (Slow Cooker)
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 210
• Sugar: 3g
• Sodium: 600mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 10g
• Protein: 11g
• Cholesterol: 5mg