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5 from 2 votes

Red Lentil Tortilla Soup Recipe

Servings: 6
Author: Pamela Salzman

Ingredients

  • 2 Tablespoons unrefined cold-pressed extra virgin olive oil or avocado oil
  • 1 medium yellow or red onion diced
  • 1 jalapeno seeded and diced
  • 1 large clove garlic finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¾ cup red lentils
  • 1 ½ cups cooked black or pinto beans or 1 15 ounce can drained and rinsed
  • 1 ½ cups diced tomatoes with the juice
  • 1 cup fresh or frozen corn kernels fire-roasted is nice, too
  • 2 teaspoons sea salt
  • freshly ground black pepper to taste
  • 4-5 cups vegetable or chicken stock or water
  • ¼ cup fresh cilantro leaves and tender stems chopped
  • Toppings: chopped corn tortillas or tortilla chips fresh lime wedges, sliced jalapenos, cubed avocado

Instructions

  • Warm a large soup pot over medium heat. Add the oil and onion. Saute until tender and translucent, about 4-5 minutes. Add the jalapeno and garlic and sauté until fragrant, about 1 minute.
  • Add the cumin and chili powder and sauté for 1 minute.
  • Add the remaining ingredients except the toppings. Raise the heat to high and bring to a boil. Lower heat to a simmer, cover and cook until the lentils are soft, about 20-25 minutes.
  • Taste for seasoning and serve with desired toppings.

Notes

Feel free to make this spicy by adding more jalapenos, a Serrano pepper, or cayenne. There are other toppings that would work as well, such as chopped onion, more fresh cilantro, or sour cream if you make it hot.