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
- Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
- First, chop your veggies and measure out the ingredients.
- Next add everything but the heavy cream your toppings.
- 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!
- Allow natural pressure release.
- Stir in the cream, add all your favorite toppings, and enjoy!
SlOW COOKER INSTRUCTIONS:
- First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
- Next add everything except the heavy cream and toppings.
- 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.
- 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)
Denise Mosby
This soup is so, so good! Flavors are perfect. My daughter is a vegan so we skipped the heavy cream but diced up a few corn tortillas and added with the rest of the ingredients. It had a nice, thick consistency and was very hearty and filling. This will be in our regular dinner rotation, so convenient for busy weeknights.
Amy
I used a total of 1.5 cups dried beans that I soaked overnight, in place of the canned beans. I added 10 minutes to the instant pot cooking time and it came out delicious.
Bonnie
I only have a family of 4 so we have a 3qt. IP. What size IP did you use to make this?
Jenn
Hey Bonnie! I used a 6 quart since it makes quite a bit of soup and the lentils need some space to expand.
Farah
Amazing! My teenage boys absolutely loved this and asked when are we having it again. I did end up blending the soup for a smoother texture.
Ava
Super easy, delicious and family friendly. Can definitely be punched up or down with spicier salsa, more garlic, maybe a little bit of juice from canned chipotles? Best kind of recipe – great as is, fun to experiment with.
2pots2cook
Amazing, vibrant, inviting photos. I’m in ! Thank you very much and enjoy your day 🙂
Michelle L Gudauskas
Choosing this for our FIRST instantpot recipe! We just received it. We got the 8qt for our family of 6. I will triple the recipe. Looks amazing! Thanks!
Jenn
YAY!!!! Hope you fall in love with the soup, Michelle! Thanks!
Rachel Bailey
This chili is SO good!!! I saw it serves 6 but was wondering what the portion would be, 1 cup each? Do you know how many cups this makes? Thanks!
Jenn
So glad you’re loving it Rachel – thanks! I think the total yield is around 10 cups whenever I make it so the serving size is a pretty hearty one!
Kristy
So I found your recipe on Pinterest and made it several times, even came in 3rd during a chili cook off 😉This is the best lentil soup ever! I just made it today during a weekly weight loss challenge, this week is vegetarian and I’ll be eating this all week for work. Thank you for an amazing vegetarian recipe! 😊
Catherine Collins
I’ve used recipes from blogs for years and have NEVER commented on any of them until now. This is my absolute favorite lunch. I eat this several times each week and have since I discovered this recipe last winter. I leave out the heavy cream and just add a scoop of nonfat Greek yogurt to my serving. I’ve used all pinto beans, all black beans, left out the corn, used poblanos instead of jalapenos – the recipe is so versatile and so easy in the Instant Pot. The servings are incredibly filling. Thank you for sharing!
Suzanne
This looks so delicious! It can be difficult to find things without meat that are hearty enough and have lots of protein!
Lucia Fisher
This soup was delicious. I’m new to both vegetarianism and instant-potting, so I’m feeling tbe need to expand my repertoire. I love one-pot meals using ingredients I pretty much always have on hand, so this is perfect. I know my kids will love it, too.
Jenn
Thank you Lucia! This soup for sure checks a lot of boxes and I’ glad you’re loving it!
Mary Ann Felix
This dish sounds delicious and I can’t wait to try it! Question: have you ever tried swapping out the heavy cream for plant based milk?
Jenn
Hi Mary Ann! Yes totally – it’s great with a drizzle of coconut milk or coconut cream or you could also use a little cashew cream! I think several readers have used cashew cream for theirs and LOVED it!
Rebecca Wallace
Making tonight! What is the avocado oil for?
Jenn
Hi Rebecca! Sorry for the delay and I hope you loved the soup! The avocado oil is something I like to add to my soups to add just a touch of richness to it. It’s totally optional!
Sam
This is my favorite thing to make ever. I’ve made it every week for the past year. It’s super easy to make vegan and literally tastes amazing! I’m so impressed and happy I found this recipe!
Jenn
Thank you so much Sam!!
Amie Turner
Is this soup spicy hot with adding jalapeño as one of the ingredients? I’m making this for a family who has kids so I don’t want it to be spicy.
Jenn
Hi Amie! It’s not spicy to me but you can certainly skip the jalapeño just in case and allow the adults to add sliced jalapeño on top of their bowls if desired!
Heather
This was delicious! The whole family loved it. I did use green lentils so it actually had a bit more of a chili consistency but I think may have preferred that since we all love chili. I doubled the spices and did not add the cream. Other than that, I didn’t change anything. For those new to the instant pot, I did the natural release for 15 minutes after cook time ended and then quick released the rest of the steam. This will definitely end up in our regular meal rotation now that we’re trying to eat vegetarian a few days a week.
Jenn
Love it Heather — thanks!
Amanda T
Thank you! I’ve been trying to eat more vegetarian meals throughout the week and using lentils is genius! I can now make my favorite tortilla soup again! I’ll definitely be making it over and over. 😁
Emily Armstrong
This was a fantastic crock pot recipe! I prepped it the night before and put it on the stand in the morning and it turned out wonderfully! I left out the jalapeno and used one quart of broth because I had green lentils. I topped it with sour cream and my husband loved it!
Rj
Made this in my IP. Followed directions exactly. Turned out great. It needed salt, but that’s easy to add. Even better the next day. We garnished with black olives and avocado. This one is a keeper and I don’t typically like recipes as is.
Babs Zurcher
This is fabulous! We went vegetarian about 6 months ago and finding new recipes especially for my Ninja, has been a struggle. One of our family favorites was chicken tortilla soup so I figured that this was worth a try. Boy am I glad I did! It’s so good I would feed it to anyone vegan, vegetarian, or carnivore, it’s that good.
Unless I’m mistaken, it’s also gluten free! Win win! Thank you so much for this recipe.
Ashley
This looks delicious! However, i’ve been to 3 different stores and cannot locate red lentils. I saw below that brown lentils can be substituted, but there aren’t exact measurements. I’m new to cooking and don’t want to mess this up. Does anyone know exact liquid measurements when using brown lentils?
Thank you
Jenn
Hi Ashley! Brown lentil’s liquid measurement will vary based on what method you’re using. Do you plan on making the soup in the IP, stove-top, or slow cooker?
Kim
Hi Ashley, i found canned red lentils at WalMart and you can also order dry red lentils through Amazon Pantry.
Nancy
Made this yesterday w/o salt or cream- it’s by far my favorite thing I’ve made. I could eat this daily and never get tired of it- so flavorful. I doubled the spices!! Thank you so much.
Lindsay Smith
Wow! I had this recipe saved for a while and it’s too bad it took so long to make it. My grocery store only had green lentils, so I was glad to see a comment below to cook them separately. That was my only change. This will be one to make over and over! We appreciate leftovers and this made a ton!
Cynthia
Delicious! Will make it many more times. I used the Instant and it was so easy. Thank you for sharing this recipe!
Kudzai Dombo
Absolutely amazing!
Kristian
I couldn’t find red lentil at the store so i will be substituting with brown. Is it a must that i cook them before ? Cook them all the way? This will slow cook while at work so i dont want to come home to mushy lentils! Thanks for any advice 🙂
Jenn
Hey Kristian! If you’re slow cooking with a crock-pot or other traditional slow cooker you will still be able to make the soup as long as you add enough liquid to cook the brown lentils. Green and brown lentils are thicker/larger than red so they absorb more liquid and take longer to cook than red. General slow/low cook time for brown lentils in a slow cooker is 8 hours on low so they’ll cook while you’re at work. I’ve only done this soup with red lentils in the slow cooker so I can’t fully advise on how much liquid you’ll add to wind up with the same exact results as the recipe above. I’m thinking at least a quart of broth will be needed, possibly some extra liquid and then the seasonings will need to be increased a little to make the soup maintain its flavor. Let me know if you get a chance to experiment! I’ll try to test this recipe with brown lentils over the summer when I have some spare time! xoxo
John Morris
If I double the Vegetarian Lentil Tortilla Soup in my instant pot do I still pressure cook it for 15 minutes or should I add more time for pressure cooking?
Jenn
Hey John! Super stoked you’ll be making the recipe but wanted to give you a heads up – there was someone who tried to double the recipe in an 8 QT and reported that it would not work and switched to the safety auto-shutoff feature (aka the dreaded burn notice) b/c the pot cannot handle that much soup. They totally need to come out with a 10 QT for us so we can make big batches of soups!
Meg
Made as directed except doubled up on chili powder and cumin….tasty! Almost felt like it needed something else..carrots? Not sure. But it was filling in that wholesome, fiberous sort of way!
Monique
Amazing recipe! Well done 🙂
I did choose salsa verde and half and half cream and it was delicious. One bowl your full it’s yummy and I also added some lemon pepper chicken. What a flavorful dish that I cooked during the week night!
Nova @ The High Strung
Great flavors, and a healthier take on the original! I Would definitely make this again! So tasty and very filling; much heartier than traditional tortilla soup thanks to the lentils. This is now my favorite red lentil soup recipe!
Chan
Honestly one of the best soups I’ve ever made. I made about half the serving size since it was just me eating but my family tried some and ended up loving it as much as I did and asked me to make it for them sometime! Thank you for sharing!
Jenn
Ahhh yay! Thank you Chan – so glad it was a hit!
Paige
We love this soup! One question, can it be frozen? If I just add all the ingredients uncooked to a freezer bag would it still work? What would I need to adjust to make that possible?
Jenn
So glad you’re loving it Paige! It freezes really well one cooked, but I’ve never tried freezing it before cooking. I’m sure it’s possible but I would have to test it to be able to answer questions about cook times and adjustments. Let me know if you get a chance to experiment before I do! xoxo
Paige
We love this soup! One question, can it be frozen? If I just add all the ingredients uncooked to a freezer bag would it still work? What would I need to adjust to make that possible?
Lela
This has been a staple in my house for months now. We LOVE it and it is such an easy “go to” for us. I roughly chop everything and toss it in the instant pot. I do make a few modifications.
1)I use 1 whole onion instead of 1 cup
2)I skip the oil and tomato paste (first time as an accident and we didn’t notice a difference)
3)I add about 6 cloves of garlic
4)I use 4 to 5 fresh Roma tomatoes instead of canned sauce/tomatoes
5)I use the corn from 3 to 4 fresh cobs
6)I use fresh salsa verde
7)I add about 2 tablespoons of creme fraiche at the end instead of heavy cream
8)I use my immersion blender and blend it all together at the end for a balanced flavor.
Karri
This is soooo yummy! My hubbys new favorite!
Kameron
This was amazing! The kids also loved it. I subbed coconut cream in but it was good without it too. Thanks for the great recipe.
Malerie
This was one of our first recipes made in our Instant Pot and we now make it EVERY week. This soup is so delicious. We add 2-3 jalapenos because we like the soup spicy but we wouldn’t change anything else about the recipe! The soup smells amazing and it is even super yummy reheated as leftovers. So happy we found this recipe!
Amber
This is a great recipe. I made this tonight. My husband loves it, I love it, and even my picky 4-year-old wanted more. I will definitely be having this again.
Thank you! 🙂
Kari
can you do this with dried lentils and pinto beans? Or do I have to make them beforehand? Thanks!
Jenn
Hey Kari! You’ll use dried red lentils (If you’re using green/brown def pre-cook b/c they like to soak up all the soup and activate the auto shutoff feature) but any beans added have to be precooked. Dry beans typically take about 45 min to cook in the IP, and they would soak up all the water and turn the veggies into mush if done all at the same time. Hope this helps! You can certainly cook the beans early in the week to have on hand for soups and side dishes all week long! xoxo
Amy
This recipe is absolutely amazing and an instant family hit! For the cream, due to allergies, I used coconut cream!
Christy
So good! I didn’t use the cream or salt and pepper (mostly bc I forgot) but it didn’t need either in my opinion. A good, clean, real ingredients meal!
Jenn
So super glad you enjoyed the soup Christy, thanks!
Danielle
This was amazing! It will be a new staple for us. I followed the recipe exactly except I didn’t use any cream, and it was perfect.
Jenn
Yay!!! Thank you Danielle!
Juli
We make this one every few weeks at our house because it’s so easy, healthy and flavorful! I skip the cream at the end and it’s still great without it.
Jenn
So honored the recipe made repeat status Juli – thank you!
Lace H
This is the BEST tortilla soup we’ve ever made! I added a bit more spices and used “better than bullion vegetarian no chicken base” instead of veggie broth. Even the picky kids loved it! Though, crushing the chips to add on top might have had something to do with that lol. This is now a staple in our home
Jenn
So so happy to hear it Lace! Whenever someone reports that their kiddos loved it I basically do an extra happy dance around the kitchen – I know they’re always brutally honest haha! xoxo
Melissa K.
I have made this at least 10 times! I agree it is “the soup!” On weight watchers, even if you add 1/2 cup of heavy cream, it’s only 1 pt per serving! Thanks for making something that is, not only delicious, but friendly on the waistline too!
Jenn
Thank you so much Melissa! I’m so honored it’s become a go-to soup for you!! Eeee!
Casey Masen
Interesting that there are only 5 star ratings listed. This should have been a red flag. I followed recipe exactly-used the insta pot. Turned out gross. Hardly any flavoring and was too thick. I couldn’t even eat more than a couple spoon fulls. I’m usually pretty good at rescuing a recipe, but nothing I could do here. I would not recommend this recipe, not that this comment will ever be posted.
Jenn
I think it’s just that most of us really love the soup, Casey. It’s okay that you didn’t, no recipe in the history of recipes pleases 100% of people, but this one is delicious to most!
Anne Sasko
This soup is fantastic! A definite do-over. Thank you for sharing the recipe.
Tess
Amazing recipe! Even my insanely picky boyfriend liked it 🙂 definitely a new staple for our house!
Jen
Omg this was excellent!! I messed up the lentils but that was 100% my fault, oops. Regardless this is a go to for any cold day! I did mine in the crockpot but I do have an instapot so may try it in there when I need food quick. Thanks for an awesome soup!
Amelia
I LOVE this soup so much! I add about 6 cups of vegetable broth and a little more garlic but it is one of my favorite comfort foods. Both my friend and I make it and we call it “the soup” because we both love it so much and make it so often. 🙂 THANKS!!!
Jenn
OMG it’s “the soup!!!!” <--- you have no idea how much this makes my day/week/month haha! Thank you Amelia!
Youngmi
Made this in my Instant Pot and it turned out perfectly. Love that I could just dump everything in at once! I followed your recipe exactly and the flavor was lovely. Thank you for sharing!
Shelby @Fitasamamabear
This looks perfect for a cold, snowy day! So warming.
Amy
This is absolutely amazing! I’m getting ready to make it for the 3rd time in 3 weeks. 🙂 It’s so flavorful, filling, and versatile. I’ve shared the recipe with a close friend and she fell in love as well. Thank you so much for this deliciousness! I don’t use the heavy cream, and it’s amazing.
Jenn
Eeeeee!!! Thank you Amy!!!
Kristin
I made this for dinner today, and it was really easy and delicious! It has a really good flavor. I prefer making soups on the stovetop, since I just never know how long things are REALLY going to take in my crockpot, SO I was going to follow your stovetop directions, BUT being a busy mom, I was too busy after school that I needed to do the easy crockpot method. I started my crockpot around 9:30 a.m., and we started eating around 5:30 p.m. I actually didn’t notice too many whole lentils anymore, so maybe I did it too long? The flavor is delicious, and it’s so good and filling that I personally don’t notice the lack of meat in it. Thanks for a great recipe!
Laurel
Super good and easy! Made this before work on a snowy, icy day and came home to a wonderful meal. We used plain coconut milk yogurt as the cream. Can’t wait to have leftovers today!
caren @ The Fit Habit
Oh, I’ve been craving mexican all week! This will do it for sure.
BTW – I love your ombre hair (random, I know).
PS – I have never seen so many comments on a blog before. What’s your secret to such great engagement? it’s awesome!
Jenn
Thanks Caren!! I wish all my posts had this kind of engagement lol! This recipe just makes everyone want to scream yum from the rooftops I guess. Love it so!
Marcy Smith
My vegetarian child adores this soup. I have a hard time keeping up with the demand! How much could I make in an 8 qt. instant pot? Triple batch? I could also make in the slow cooker if you think those could hold more since no worries about pressure. Thanks for sharing this fabulous recipe.
Jenn
So glad it’s a hit Marcy – thank you! I don’t have an 8 qt. to test it with (just the 6) but you could try a double batch in the 8 and if it’s past the max fill line just move it over to the slow cooker and cook it up there! For sure LMK how it goes! xoxo
Erin
I made this using homemade cashew cream instead of heavy cream and also used vegan cheese. It was delicious! I think I’ll add more spices next time, and I also added some oregano which I find goes well in Mexican type dishes. Definitely will make again!
Samantha Webb
This recipe is amazing! I am so glad I discovered it. I like to eat mostly vegetarian at home but it can be hard to find recipes that are veggie but still packed with flavor (and protein). I used 1/4 cup of the cream and it is perfect. I have tried some vegetarian recipes in the past that are lacking in the flavor department but this is NOT it! It is so flavorful and delicious.
Lastalda
I just made this (or a variation, since in Germany the only canned beans I could find were kidney beans and white beans, so I used these) and it was fantastic! Thanks for the awesome recipe!
Btw, though, I noticed there are actually no tortillas in this tortilla soup (apart from the optional tortilla chips as toppings). Is this still a tortilla soup, anyway?
Definitely yummy, though, no matter by which name!
Jenn
Thank you Lastalda! A traditional tortilla soup typically uses chicken and/r chicken broth and relies on the addition of chopped corn tortillas within the soup to add a little bit of thickness and lend it it’s name. I didn’t want to clog up the pressure cooker with the tortilla so I left them as a topping with the option of stirring some in after cooking as well! It’s a bit less traditional but I love it so! I’m so happy you enjoyed the soup! xo
ALEXANDRA JANNETTA
this was the BEST soup I’ve ever made. And I make a lot of soup. I used cream cheese (instead of cream), my favorite red spicy salsa (instead of verde) and jalapeno juice (instead of jalapeños). and OMG I want to make this every day. Seriously. Just some crushed up tortilla chips on top totally added the crunch it needed and WOW.
Jenn
So glad you’re loving it Alexandra! Tell me more about this jalapeño juice – I am fascinated! xoxo
Sydney
No store around me carries red lentils and I’m making this for dinner tomorrow. Can I sub for regular lentils?? And if so do I need to change anything?
Jenn
Hey Sydney! If you’re using a slow cooker you’ll only need to add 30-60 minutes to the slow cook time and some extra liquid you should be good to go! For the Instant Pot it likes to freeze up with a burn message because the green/brown lentils soak up a lot more liquid and take longer to cook. LMK which method you’re going for and we’ll figure something out! xo
Christina Kuhn
Thank you for this recipe! It is so cold where I live right now, and I needed something yummy like this to keep me warm..this is an AWESOME recipe. I made it earlier and my husband and I sat under a warm blanket, watched a movie, and had this wonderful meal…yummy!
Star
Hi do you have a recipe for the salsa verde you use. Is there an alternative that you can put in instead? (In uk)
Jenn
Hi Star! I have a recipe here: homemade salsa verde but you can also use your favorite red salsa too! xoxo
Melissa
Thank you! This was excellent!!! Love your writing and the recipe was fantastic! My guests gushed over the soup and I thoroughly enjoyed it!
Jakitta S.
This was DELICIOUS! like the BEST vegetarian soup/chili I’ve ever had! I’m not a vegan or vegetarian but my goal is to eat less meat and more veggies. I didn’t miss the meat at all in this recipe I’ll definitely be making more of your recipes!
Jenn
So so happy to hear it Jakitta, thank you! I’m excited to hear what you try next!
Deborah
This sounds yummy. What size instant pot did you use to make the recipe? I have the mini instant pot and I am wondering whether I will need to cut the recipe in half.
Jenn
Hi Deborah! I used a 6 QT. Halving the recipe should be perfect for the mini if the max fill line gives you enough space! xo
Allison Cornett
Do you really use 14 cans of 15oz tomato sauce or crushed tomatoes?
Jenn
lol I’ll change the wording if it helps! it’s a 14-15 oz (so any size between 14 and 15 oz) can. Just the one.
Georgette
I made this tortilla soup in my crockpot, absolutely delicious! We are vegan so no cream used and subbed vegan cheese as garnish. This will be my go to recipe when we need a comforting, delisious meal!
LaTasha Duncan
I LOVE how you added the preheat/come to pressure time. I’m new to using electric pressure cookers and was so confused. Sounds delicious, will be trying.
Kellee
Made this last night for my vegan daughter. It turned out delicious! I added a can of diced green chilies and put a couple of corn tortilla in it, which helped it thicken nicely. Didn’t add cream because of the vegan, but it was still wonderful. Served with vegan and regular sour cream, cilantro, lime, green onions, tortilla strips, cheese, and avocado. Will make again! Thank you!