This Vegetarian Lentil Tortilla Soup is my all-time FAVORITE! It can be made in an Instant Pot pressure cooker, slow cooker, or on the stove, for an easy and crazy tasty soup everyone will love!
Cue the jazz hands, people! Today we’re making a luscious, flavor-packed, rock-your-face-off vegetarian tortilla soup.
After much deliberation (ok like 5 seconds) I decided the marriage of my Slow Cooker Chicken Tortilla Soup and Lentil Veggie Chili would make the most delightful union.
Obviously I was right (otherwise we would be talking about kale chips or spinach salads today) and I’m so stupid excited to share this one with y’all today!
Wait! Back to the recipe! It channels the flavor of my go-to tortilla soup perfectly, with the added bonus of extra veggies, extra legumes, and a swirl of creaminess that makes this easy, every day dinner soup feel like a luxurious indulgence.
As for the leftovers, yowza! I’m happily scarfing a leftover bowl of this Vegetarian Lentil Tortilla Soup while typing this, seriously! The flavors mingle and jingle and it’s just plain magic.
You should totally plan on snagging a bowl to take to work/school the next day and another to pair with a cheesy quesadilla for dinner. You can even stash a bowl or two in the freezer for heat and eat “fast food” without the fuss OR the sketchy ingredients.
It’s also a great use for rescuing all those broken tortilla chips at the bottom of the bag. Instead of tossing those crispity crunchity crumbs, use them as a tasty soup topper!
Vegetarian Lentil Tortilla Soup
This easy peasy recipe yields 6 cups of deliciousness. That’s enough for 6 side-dish sized servings or 3 big bowls! Pair it with your favorite Mexican main (anything from tacos to enchiladas to burritos) or a fresh salad for a delicious dinner that won’t disappoint.
Meal prepping? Make it in advance and enjoy for lunches or dinners all week long! It’s FABULOUS the next day and oh so flavorful!
Vegetarian :: Vegan Option :: Gluten-Free :: Freezer-Friendly
Vegetarian Lentil Tortilla Soup
This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove, making it one of our favorite make-ahead soup recipes!
Recipe yields approx, 6 cups of soup.
Ingredients
- 1 cup diced onion
- 1 tsp avocado oil (or olive oil)
- 1 bell pepper diced
- 1 jalapeno pepper diced
- 2.5 cups vegetable broth (or chicken broth if needed)
- 15 oz canned tomato sauce or crushed tomatoes
- 1/2 cup mild or medium salsa verde (or your favorite salsa!)
- 1 TBSP tomato paste
- 15 oz can black beans (drained + rinsed)
- 15 oz can pinto beans (drained + rinsed)
- 1 cup corn (fresh, canned, or frozen)
- 3/4 cup dried red lentils
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4-1/2 cup heavy cream* (optional - see notes)
- salt and pepper to taste
Pile on the toppings!
- crushed tortilla chips (my favorite!)
- shredded cheddar or mex-blend cheese
- sliced or diced jalapeños
- chopped red onion
- pico de gallo
- sliced avocado
- fresh cilantro
- sour cream or greek yogurt
Instructions
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Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
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First, chop your veggies and measure out the ingredients.
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Next add everything but the heavy cream your toppings.
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This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
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Allow natural pressure release.
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Stir in the cream, add all your favorite toppings, and enjoy!
SlOW COOKER INSTRUCTIONS:
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First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
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Next add everything except the heavy cream and toppings.
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Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.
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Swirl in the cream, add all your favorite toppings, and dive in!
Recipe Notes
* In place of the heavy cream, feel free to use half-and-half or cream cheese. Skipping the cream? No problem! This recipe can be made without it - let your tastebuds be your guide.
For a thicker soup, feel free to add some corn tortillas (torn into pieces) to the soup or simply swirl crushed tortilla chips into the soup after serving!
Feel free to adjust the consistency of the soup to your liking. The soup can be thinned with a little broth or tomato sauce if desired or thickened with extra cream or beans/veggies! If you add a lot of extra liquid, consider amping up the spices a smidge to compensate. You can also make this as mild or as spicy as you'd like. As written it's on the medium side. The type of salsa used, jalapeños, and cayenne pepper will control the heat factor.
Want it super chunky? Feel free to add extra beans and veggies! Simply amp up the seasoning as needed depending on how much extra goodies you add to the pot.
A NOTE ON SALT AND PEPPER :: I leave salting the dish to the end to prevent over-seasoning. Depending on the brand and type of broth, tomatoes, and beans that you use, the sodium content will vary. I usually don't add any salt until the end once I am able to taste the soup.
Pressure cooker recipes always leave out the details so here's a breakdown of what you can expect time-wise: About 13 minutes to come to pressure plus 15 minutes cook time and 15 or so to release pressure. You won't need to be anywhere near your kitchen for this all to partake, the Instant Pot will handle it all and switch to warm once it's done. So fabulous right? For the slow cooker, simply set a timer and you're good to go.
Estimated nutrition facts below calculated before optional cream + toppings.
If you get a chance to try this tasty vegetarian lentil tortilla soup, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
special diets and swaps
VEGAN CHEFS
Skip the cream and the cheese and you’re good to go
T-REX CHEFS
Use chicken broth if needed and you’re 100% welcome to add chopped or shredded chicken to this BUT promise me you’ll still add all the veggies and legumes too? Deal?
optional stove-top soup instructions
Bring a large pot to medium heat and add a drizzle of your favorite cooking oil. Sauté your onion until edges are golden, then add your bell pepper, jalapeño, and corn. Cook until peppers are tender, approx. 5 minutes.
Next add veggie broth, tomato sauce, salsa verde, beans, and spices; stir to mix. Let mixture come to a boil and add your dried lentils. Once boiling, reduce heat to medium-low and simmer, covered, for 25-30 minutes.
The longer you let it cook the more pronounced the flavor will be. Feel free to cook a little longer if time permits, up to you! Lastly swirl in your cream. All that’s left to do is scoop out a bowlful, pile on the toppings, and face-plant into this tasty vegetarian lentil tortilla soup!
reader favorites
- Broccoli and Cheese Soup (Instant Pot + Stove Top)
- Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw
- Cheesy Vegetarian Spaghetti Squash Casserole
- Instant Pot Black Bean Dip
- Vegan Lentil Chili (Instant Pot + Slow Cooker)
Sherri
I have made this probably 20-30 times 😊 I prefer the stove top method but have used the slow cooker as well. I keep it vegan so everyone can have it regardless of dietary choice. It’s really an amazing dish and the most customizable meal I make. I have served it to guests on top of a wedge of cornbread with ‘pretty’ toppings- it looks kind of elegant like that. Thx!
Jenn
This was fantastic! I added a can of green chiles, otherwise I made it exactly as-is. Husband loved it, too!
Lisa Klingler
Loved this recipe! Do your nutritional facts include any of the toppings?
Jenn
Hi Lisa! The nutrition calculation is for the soup recipe without the optional cream or optional topping additions – this way everyone can add exactly which optional extras they would like and simply adjust the values for only what they added. My favorite fast way to calculate this is via myfitnesspal.com – they have a nutrition calculator that works via copy and pasta and add ons can be quickly calculated. Hope this helps and I’m so glad you’re loving the recipe! xoxo
Yazmin Brammer
One of my first recipes I tried using the Instapot. It will be a staple for sure! So much flavor and great texture. A great option for meat and non-meat eaters alike.
Patricia
Really awesome recipe. When I opened the Instant Pot, I was worried because it looked more like a soup than a chili, but it thickened after sitting there and became the perfect consistency! I also doubled the spices and added a whole can of corn. Super versatile recipe and EASY. Adding this to our regular recipe bank for sure.
Amber
My all time favorite recipe- even without the heavy cream. I love it cold before it cooks on chips too ❤️
Jenn
I thought I was the only one using it as a dip for chips lmao! So glad you’ve been loving the recipe. Thanks Amber!
Kaci
Leaving this unattended can have it quickly turn into burnt chilli via slow cooker. My recent experience.
Jenn
Oh no! That shouldn’t happen at all. If you need help troubleshooting LMK. Were any swaps made or ingredients added/left out? What time and temp did you use? Happy to help look into the cause as it totally shouldn’t burn.
JULIE ERBAN
The whole family LOVED this Vegetarian Lentil Tortilla Soup! I used an immersion blender to partially blend the soup before adding the cream and it was perfect.
Jenn
Yay! Love this idea – thanks Julie! xoxo
Jen
Absolutely delicious! I completely forgot to put in the oil, tomato paste and salt and pepper- still was a huge hit!!!
Lara
I can’t find this recipe for the stove top – help!
Jenn
Hi Lara! I didn’t want to make the print out too long so I have the “OPTIONAL STOVE TOP INSTRUCTIONS” at the bottom of this blog post. LMK if you need me to email it to ya! xoxo
Jessica Sipos
Sooo delicious!!!!!
Amanda
This was awesome! Both kiddos came back for seconds!
Mindy
I made this in a crockpot and loved it! I did omit the jalapeño and beans since I didn’t have- it was still amazing! Instead of the beans I used dry chickpeas (garbanzo beans still count as beans perhaps?) and added more water for the chickpeas to soak up. I also added more time for it to cook. Would 100% make again!
Katie
So good! Next time will add cilantro. This is a keeper for sure!
Kirsten
Delicious, filling soup! I doubled the seasonings (nothing about this recipe, I just always do) and it was great. Crushed up tortilla chips as a topping is world-changingly good.
Thanks for the recipe! It’ll stay in regular rotation at our house. 🙂
Jennifer Sullivan
Weeknight hero! Easy and loved by all!
Carma
Omg! Such a winning recipe! Simple and the cilantro adds a wonderful zing.
Deven
Super easy and delicious!!
Meghan
This recipe is wonderfully easy and so delicious. It’s also really forgiving – I’ve swapped out spices, used frozen butternut squash when I didn’t have corn, etc and it always tastes fantastic. Keeps well too. I usually make a batch on the instant pot and eat it did lunch throughout the week.
Karen Barkley
This is a great recipe and every person who enjoyed it wanted the recipe? It is especially satisfying as it burst with flavors without requiring meat!!!!
Linda
I made this recipe for my family. They are battling CV. Said it was delicious and would make it again. My son said it was a ‘light beam in an otherwise sh***y week’. Thank you!
Carol
Amazing recipe! I couldn’t find red lentils so I used green lentils and it still turned out great.
Joyce
This soup is a beautiful thing. Lots of good flavor and just the right kick. I will definitely make this again!!!
Sgallo
This is great! its not often I find good recipes on the internet. I wouldn’t call it a soup though, maybe more of a Mexican dal because of how thick it is. I also upped the spices substantially.
Alyssa
We’ve made this 5 times in the past several weeks! We love it. Also served it for a group meal and it was easy and a hit.
Carly
It was going to be a late night with kids sports practices ending late and no cooking time (and a husband who decided to become vegan at the beginning of the pandemic). I found this recipe by chance and as luck would have it, I had all the ingredients, and threw it together 15 minutes before I had to be out the door. Now, generally, a last minute recipe like this would fail in our house but this one didn’t! I didn’t have fresh jalapeno but I did have a can of diced chiles and threw them in instead. That was my only substitute. The flavors were so great! And even my oldest kid, who hates beans, had 2 servings! We tend to eat spicy foods in our house, so next time I’ll bump up the flavor (and salt), but I have printed this recipe and it’s now an official go-to meal!
Haley Trull
Yummy! I tripled the spices and ate it with sour cream and chips. Only took four hours in the slow cooker on high 🙂 Will be making again!
Diane
This is absolutely delicious. We are vegan so I replaced the cream with Violife cream cheese because it’s what I had. This will be my go to tortilla soup for sure. Thank you for the great recipe!
Ashley
My whole family loved this, even the kids. I omitted the cream as we are trying to go vegan when we can. Everyone said that it needed to be put into rotation. Thanks for a great recipe.
Jenn
Woooooot! So stoked it made meal rotation status with the fam! #cuehappydance
Mandi
Can this be made in the IP with green/brown lentils?
Jenn
Hi Mandi! The recipe would need to be reworked for green/brown lentils for the Instant Pot method as they expand almost double the red lentils do and also soak up so much more liquid. The ratios have to be just right for the Instant Pot. An easy hack would be to boil the green/brown lentils on the stove and then add them to the soup once cooked.Some readers might have had luck reworking for different lentils in the comments as well so I’d check those out. Hope this helps! xoxo
Mandi
Thanks for the quick reply! I think I will cook them separately on the stove until I can find a more solid ratio. It was impossible to find red lentils at my grocery store, so I’ll have to try this recipe again with those next time. Thanks!
Jenn
Happy to help! It’s def worth trying both ways — I love this soup so so much and I’m so excited for you to try it!
Jen
I always make this with green lentils and haven’t made any adjustments-turns out great!
Laura
This is such a delicious filling soup 🙂
Jenn
Thank you, Laura!
Fatima
This soup is a great alternative to chili! We love slow cooker recipes & with fall being here this will be in rotation. We are vegan & I made a thinner cashew cream to substitute for heavy cream.
Melissa
This soup is delicious!! The flavor is incredible and I love that it’s meatless. I made it in the slow cooker. I will definitely be making this again!
Jenn
Yay!! I’m so glad you enjoyed the tortilla soup, Melissa – thank you!
Emily Dillon
This recipe is hands down my favorite tortilla soup recipe. I live alone but make the full recipe and freeze half of it so i always have a quick meal option that I know I like on hand. I have made this as instructed and also vegan friendly and it has tasted great both ways!
BetsyD
This is such a fabulous recipe. It is on “repeat” in my home all Fall and winter. If you haven’t tried it, please do yourself and those you cook for a favor and make soon. Delicious, healthy, comforting, just yummy.
Cristina Jencks
Wow, wow, wow! This is just delicious! Thank you!
Rexy
I am so so soooooo in love with this recipe. I’ve made it three times now and would probably cry if I ever lost it. Give it a few more times and I’ll probably have it all memorized exactly. I do it in my pressure cooker and it has turned out perfectly every time. Thank you!!
Josephine Mahony
Followed this recipe and found it DELICIOUS, only negative is , be wary of eating to much 😋 top marks
Sarah
One of my family’s favorites! I use whipped cream cheese instead of heavy cream and add the jalapeno as a topping. Easy and delicious!
Jeannie
Excellent, so tasty & easy. This is a keeper!
Carla
This is my new favorite recipe! I don’t usually cook many vegetarian dishes, but this was unbelievably flavorful and easy. I omitted the jalapeño and substituted the pinto beans for an extra can of black beans. It came out perfectly, and I will definitely be making this often!
Beth Baker
Made this last night without the cream or oil. It was yummy! Definately going in my rotation.
Angela Deutsch
Do you think this could be frozen without the cream? I love this recipe!
Jenn
It 100% can! xoxo
Alyssa
The lentil tortilla soup came out delicious!! I ended up adding and extra jalapeño and shredded chicken at the end.
Tarah
Easily one if the most delicious soups I’ve ever eaten! It’s a struggle to try to find something my 3 yo and 5 yo will both eat, well they had seconds of this! Thank you so much for sharing this recipe!
Jenn
I’m so trilled both kiddos adored the recipe – thank you Tarah! xo
Callie
One of our favorite vegan staples and is so quick for a weekday dinner .
Wendy
This was awesome. Super easy to make in instapot. Very cheap . My hubby isn’t vegetarian and loves it. I will make him some with chicken and Chicken broth. Now I can face our cold winters knowing I have this to warm me up.
DARREN PURCELL
I love this base. We skip the corn because of my tastes and for some reason week keep forgetting the half and half, but it still is becoming one of our favorite soups even in the summer.
Cece
My all time favorite recipe! So good! I make it for my husband, my Dad who is super picky and everybody else!! I added 1 cup of half and half instead of 1/2 cup. I also added the whole can of drained corn because I didn’t want to save it. It made 10 cups and came out to about ~215 per cup. Then I sprinkle cheese on top. Also, I use low sodium chicken broth. SO GOOD!
Jenn
Thanks so much Cece! I’m so glad it was a hit for you and your family!
Dianna
Excellent! Used vegan chicken broth, didn’t need to add any extra salt. So good by itself, didn’t add any cream, or lots of toppings. Just crumbled a few tortilla chips on top. Definitely making this again.
Tina
This recipe turned out awesome in the IP. This is a keeper.
Latha
I tried this recipe. So so so delicious. I am such a picky eater but loved it. Can you please tell me how long I should cook it if I am using brown or green lentils? Thank you so much
Jenn
I’m so thrilled you enjoyed the recipe, Latha! Which cooking method will you be using? That will help me advise on the lentil swap! xo
Crystal
This is one of our favorites! I add a can of mild green chilies and sprinkle with taco seasoning. Always a hit in our home.
Ali
This was so amazing! Thank you for making it so easy and yummy and giving so many options. This will be in my rotation forever!
Brenda
I made this yesterday and it is the most amazing vegan (I left out the cream) tortilla soup I have ever made! So flavorful! I like your recommendation of not seasoning with salt because it was perfect as is.
Steafny
Fantastic recipe! I’ve made this twice now, 2nd time I was out of tomato paste so omitted that and it was still delicious. I used Better than Bullion Vegetarian “Chicken” instead of the stock also. Very easy and my entire family loves it.
DaniB.
I made it in the Crock Pot, it was great! It was my first soup made in the Crock Pot. Super proud of it.
Lisa Croddy
This is one of my favorite soups. My 12 year-old-son even loves it and he is very difficult to please! I have made it with and without the cream. Both ways are delicious but I think I prefer the cream. I also love how you can’t taste the lentils but they provide a wonderful protein. The chips are essential! I think one could play around with beans and veggies and it would still be delicious because it is such an excellent recipe. Thank you so much for sharing!
Jamie
How do you feel about substituting the lentils for quinoa? I don’t have any lentils on hand.
Jenn
Hi Jamie! I love using quinoa in vegetarian chili and you could totally add it here! Are you making it in the instant pot, stove top, or slow cooker? The methods and liquids will need tweaking just a bit depending on your cook method.
Jamie
Slow cooker – please guide me!
Angela Rudolph
OMG, absolutely love this recipe, used my IP of course and added a few fresh ingredients even romaine lettuce. It’s fabulous. Thank you. Great directions and side notes too.
Jenn
Thank you Angela! xoxo
Dineen Paeglow
I made this on the stove top because I do not have room for other appliances. Also in these challenging times, with limited products, I was looking for something with no meat. i typically like tomato and bean type recipes and was not disappointed by this one. This recipe has surpassed many others. Outstanding!!! It can be spicy or not. I also changed the beans – I used northern beans and black beans. I did not add the corn. will definitely make again. Thank you!!!
Jenn
I’m so glad you enjoyed the recipe Dineen! Thank you!
Karen C
This was delicious. I followed the recipe except added a bit more of the spices. I did not add cream at the end and I didn’t have the crushed tomatoes only had the tomato sauce. It was fine and didn’t need the crushed tomatoes it was still excellent! (I love tomatoes so would definitely buy them for next time. My husband is vegan so this worked perfectly. I have been searching for a tortilla soup without chicken and now I have it!!!!!!! Thank you.
Betsy
Used hominy as we didn’t have corn and loved the chew of the hominy! Tasty and healthy comfort food dinner
Ellie
Made this twice in one week because I liked it so much! It was so wonderfully filling. On the side I made cilantro lime cauliflower rice and sautéed some bell peppers and topped with fresh cilantro and greek yogurt. The second time I made it without cream and was still just as delicious. Thanks for recipe!
Amy
This was a HUGE hit in a usually picky household! I made some changes, mostly because I made this with things I had in my cupboard. I used white kidney beans instead of pinto beans. I didn’t use a jalapeño pepper, because I didn’t have one, and I have small children. I used 13 oz of diced tomatoes because that is what I had and I forgot to add the cream! It was delicious. I served it with wheat tortillas and cheese. Yum!
Kelsey
This was a definite winner. I doubled everything except the pinto beans (because 2 cans wouldn’t fit) and cooked in the slow cooker. Topped with avocado and chips. The soup was spicy without being overwhelming. Will definitely make again!
Dawn
My family loved this soup and it was incredibly easy to throw together. This is my new go-to weeknight dinner meal and I can have the extra in the freezer for lunches. It’s a keeper!!
Rebecca
Omg, this looks absolutely delicious! In the process of becoming more plant based, I was looking for vegetarian recipes and came across your blog. Thanks for sharing!
Jenn
So glad you found me! Thanks Rebecca! xo
Laura Dinges
holy crap this was SO GOOD! i almost didn’t save the recipe, I can’t even remember how or where I found it, because it looked kind of… boring. But it was easy, fast, and full of good for you ingredients so I gave it a try and now it’s definitely going to be a staple! My picky kids who rarely like anythiing i make loved it (it wasn’t too spicy for them either), and so did my husband. I made it plant based by using cashew cream, and blending about 2 cups to a puree and adding back for a wonderfully creamy texture. We ate it with avocado and chips, so good! Made it on the stove since i dont have a crock pot or pressure cooker. THANK YOU!!
Laura Dinges
*Oh wait, I did omit the cayanne to make it more kid friendly*
Diana
Made this for the first time tonight and it was a hit! Even my VERY picky toddler loved it. I omitted the jalapeño, salsa verde and cayenne pepper because she is sensitive to spice but added 1/2 cup extra vegetable broth. I topped myself and husbands with the salsa verde and pepper jack cheese and added the
Crushed tortilla chips. So exited to eat this again tomorrow. ?
Kerri
Wondering if I can remove a few cups of this after it has cooked and purée it then return to the pot to make it creamier/thicker?
Jenn
LOVE THIS IDEA!!!! Let me know if you try it before I get a chance to? xo
Val
Which red lentils should I use? Red split lentils or Red whole lentils
Jenn
Hi Val! Red split lentils are my favorite!
Soraya S
Hi! This recipe intrigued me because I love lentils and it seems to be bursting in flavors, I’ve got it in the slow cooker but I accidentally missed the part where the cream (half & half) should be added later. I guess time will tell, but I thought I might ask, what will happen to the soup if I added the half and half in at the same time as the other ingredients? Thank you! Can’t wait to remake this the RIGHT way, all these positive reviews are making me so excited!
Jenn
I’m so excited for you to try it, Soraya! The cream at the end is just to prevent curdling which can happen from being heated for so long. The soup should still be super tasty!
Stacy V
Am I missing it listed on the ingredients but I don’t see how munch lentils the recipe calls for.
Jenn
Hi Stacy! The recipe calls for 3/4 cup dry red lentils. It’s between the corn and the spices since I usually list my recipes in the order I add my ingredients. xoxo
Karen
Great recipe! My husband is vegan so I added some cashew milk for creamy appearance.
Added corn tortillas for that southwest flavor. Easy and Delicious so I thank you!
Jenn
Thanks Karen! Love your addition of cashew milk to make it creamy and vegan!
Iris
How can I substitute brown lentils for this recipe? No grocery store near me has red lentils! I don’t mind cooking this on the stove if I can substitute the regular lentils. Thanks!
Jenn
Hi Iris! Using regular lentils with the stove-top method works great!
The IP often can’t handle how much the regular lentils expand (and all the extra liquid they need) but if you’re making it on the stove you’re good to go! General rule of thumb is 3 cups cooking liquid for 1 cup lentils and expect the green/brown lentils to double or triple in size so I would go with 1/2 cup dry green/brown lentils and 1.5 cups extra broth in this recipe. They’ll want to simmer around 15-20 min to cook through so adjust stovetop time as needed and you’ll be good to go! Hope this helps! xoxo
Liz
Would Greek yogurt be a suitable healthy replacement for the cream?
Jenn
Hi Liz! Greek yogurt is typically very low in fat and low-fat dairy products don’t handle high heat very well. I’d skip the cream entirely (many readers do, and I do as well when I don’t have it handy) and if you want to add a dollop on top for a tasty garnish, have at it! xoxo
Lisa P Dieterle