Imagine a steaming bowl of Lentil Tortilla Soup, with its vibrant colors and inviting aroma of spices wafting through your kitchen.
This Mexican-inspired delight isn’t only a breeze to whip up but also offers a cozy escape into comfort with every spoonful.
Watch as simple ingredients transform into a hearty, flavorful masterpiece, perfect for any cozy night in.
Let’s bring this nourishing dish to life!
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 cup corn kernels
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime, juiced
- 4 corn tortillas, sliced into strips
- 1 avocado, diced
- 1/4 cup cilantro, chopped
Cook & Prep Time
To effectively manage your time while making Lentil Tortilla Soup, you can follow this detailed timeline. This includes prep work, cooking activities, and additional reading time.
Timeline for Lentil Tortilla Soup
- Reading and Gathering Ingredients (10 minutes)
- Spend the first 10 minutes reading through the recipe to understand all steps.
- Gather and organize all the necessary ingredients and equipment.
- Prep Work (15 minutes)
- Dice the onion and mince the garlic.
- Rinse the lentils.
- Dice the avocado and chop the cilantro.
- Slice the corn tortillas into strips.
- Cooking (30 minutes)
- 0-5 minutes: Heat the olive oil in a large pot over medium heat.
- 5-10 minutes: Add the diced onion and sauté until translucent.
- 10-11 minutes: Stir in garlic, cumin, and chili powder.
- 11-13 minutes: Cook for 1 minute until fragrant.
- 13-15 minutes: Add lentils and vegetable broth, bring to a boil.
- 15-35 minutes: Reduce heat and simmer for 20 minutes until lentils are tender.
- 35-45 minutes: Stir in diced tomatoes, corn, salt, and pepper. Simmer for an additional 10 minutes.
- Final Touches and Resting (10 minutes)
- 45-50 minutes: Remove the pot from heat and stir in lime juice.
- 50-55 minutes: Toast tortilla strips in a dry skillet over medium heat until crispy.
- 55-60 minutes: Allow the soup to rest briefly, letting the flavors meld.
- Serving
- Ladle the soup into bowls and top with avocado, cilantro, and tortilla strips.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the garlic, cumin, and chili powder, cooking for 1 minute until fragrant.
Add the lentils and vegetable broth to the pot and bring to a boil.
Reduce the heat and let it simmer for 20 minutes, until the lentils are tender.
Stir in the diced tomatoes, corn, salt, and black pepper.
Simmer for an additional 10 minutes to meld flavors.
Remove the pot from heat and stir in lime juice.
Toast the tortilla strips in a dry skillet over medium heat until crispy.
Ladle the soup into bowls and top with avocado, cilantro, and tortilla strips.
Serving Tips
- Crusty Bread: Serve with a side of crusty bread to soak up the flavorful broth.
- Fresh Salad: Pair with a fresh green salad for a balanced meal.
- Rice: Add a scoop of cooked rice to the soup for extra heartiness.
- Sour Cream: Dollop with sour cream for a creamy, tangy contrast.
- Cheese Quesadilla: Enjoy alongside a cheese quesadilla for a cheesy complement.
Storage
Store Lentil Tortilla Soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, adding a bit of broth if needed to maintain consistency.
Freezing
To freeze Lentil Tortilla Soup, cool completely.
Then transfer to airtight containers. Leave space for expansion.
Freeze tortillas separately.
Thaw overnight in the fridge.
Reheat gently before serving.
Reheating
When reheating Lentil Tortilla Soup, use low heat on the stovetop, stirring occasionally.
Add a splash of vegetable broth if needed to maintain desired consistency.
Avoid reheating tortilla strips.
Final Thoughts
Lentil tortilla soup is a delicious and hearty dish that brings together the flavors of Mexican cuisine.
It’s a perfect choice for a quick and satisfying meal, as it takes less than an hour to prepare.
The combination of lentils, vegetables, and spices creates a rich and comforting soup that’s perfect for any occasion.
Whether enjoyed on its own or paired with crusty bread, this soup is sure to become a favorite.
Frequently Asked Questions
Can I Substitute Red Lentils for Green Lentils in This Recipe?
You can substitute red lentils for green lentils, but note that red lentils cook faster and may break down more, resulting in a creamier texture. Adjust cooking time accordingly to maintain desired consistency and guarantee even flavor distribution.
What Are Some Additional Toppings That Pair Well With This Soup?
You can enhance this soup by adding 1/4 cup crumbled queso fresco, 2 tablespoons diced red onion, or 1 tablespoon sour cream. For a spicy kick, sprinkle 1/2 teaspoon crushed red pepper flakes before serving. Enjoy!
Is This Soup Suitable for a Vegan Diet?
Yes, the soup’s entirely vegan. It uses vegetable broth, ensuring no animal products. Focus on precision: avoid dairy-based toppings like cheese or sour cream. Opt for avocado or cilantro for garnish, enhancing flavor without compromising dietary restrictions.
How Can I Make This Soup Lower in Sodium?
To reduce sodium, use low-sodium vegetable broth and omit added salt. Increase flavor with aromatic herbs like bay leaves or thyme. Consider using fresh tomatoes instead of canned, which often contain added sodium. Adjust seasoning to taste.
What Other Beans Can Be Used Instead of Lentils?
You can substitute lentils with 1 cup of black beans or kidney beans. Verify they’re pre-cooked to maintain soup consistency. Adjust simmering time accordingly, confirming flavors meld properly. Use culinary precision for the best results.
Lentil Tortilla Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup lentils rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes 14 oz
- 1 cup corn kernels
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime juiced
- 4 corn tortillas sliced into strips
- 1 avocado diced
- 1/4 cup cilantro chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the garlic, cumin, and chili powder, cooking for 1 minute until fragrant.
- Add the lentils and vegetable broth to the pot and bring to a boil.
- Reduce the heat and let it simmer for 20 minutes, until the lentils are tender.
- Stir in the diced tomatoes, corn, salt, and black pepper.
- Simmer for an additional 10 minutes to meld flavors.
- Remove the pot from heat and stir in lime juice.
- Toast the tortilla strips in a dry skillet over medium heat until crispy.
- Ladle the soup into bowls and top with avocado, cilantro, and tortilla strips.
Notes
