Red Lentil Tortilla Soup

It’s that time of year to start breaking out the soups and stews. Here I go again with my red lentils. I just love using these things. They do not have much flavor on their own so they work well absorbing the mexican seasonings and to act as a thickener for this soup.

One of my favorite soups to make is a tortilla soup. I make it different ways, dependng on what I have on hand. Sometimes I make it with chicken and othertimes I make it vegetarian with black beans and garbanzo beans. Sometimes I even add in quinoa and/or sweet potatoes. For this version I used red lentils and half of the corn tortillas that I normally use.  The result was pleasantly satisfying! The consistently is that of a chili or chowder, one small bowl is very filling! If you want a thinner soup then use only a half cup of lentils rather than a whole cup.

Red Lentil Tortilla Soup
Prep time
Cook time
Total time
This savory soup is perfect for a cold winter night!
Recipe type: Soup
Serves: 6 servings
  • 1 cup red lentils, rinsed and drained (for a thinner soup only use ½ cup)
  • 1½ cups tomatoes, chopped (or you can use canned diced tomatoes)
  • 1 Tbsp. coconut oil or olive oil
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced chilis
  • 1 can black beans, rinsed and drained
  • 1 can garbanzo beans, rinsed and drained
  • 1 cup corn
  • 5 small corn tortillas (slider size) or 4 regular corn tortillas, cut into 1 inch strips
  • 2 Tbsp. tomato paste
  • 4 cups vegetable stock or water
  • 1½ tsp. chili powder
  • 1½ tsp. cumin
  • 1 tsp. oregano
  • 1½ tsp. salt
  • 1 tsp. black pepper
  • Optional toppings: cheese, avocado, cilantro, sour cream or plain yogurt
  1. Place a large pot on med high heat and add coconut oil. Once oil is hot, add onion and garlic and sautee until it turns translucent and slightly browned.
  2. Add chili powder, cumin, salt, pepper and oregano to onions and sautee until slightly fragrant, about one minute.
  3. Add lentils, tomatoes and tomato paste and sautee for a few minutes.
  4. Add vegetable stock and bring to a boil. Add tortilla strips, stir to combine then place lid on top, reduce to low and let simmer for approx. 15-20 minutes or until lentils are tender.
  5. After lentils are done, remove lid and add black beans, garbanzo beans and corn to soup, stir to combine and simmer for an additional 5 minutes, or until beans are warm.
  6. Serve immediately with your favorite toppings.