Mexican Lentil Tortilla Soup

45 minutes


  • 2 tablespoons extra virgin olive oil
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • ½ cup lentils rinsed
  • 15 oz black beans rinsed
  • 6 cups vegetable broth
  • 1 (14 ounce) jar crushed tomatoes
  • ½ teaspoon ground cumin
  • ½ teaspoon salt, more as needed
  • ¼ teaspoon pepper, more as needed
  • ¼ cup chopped fresh cilantro
  • 3 corn tortillas, cut in ½ inch wide pieces
  • Corn bread -side


  1. In a large pot, heat the olive oil over medium heat. Add the onion and carrots and cook until tender, 8-10 minutes. Add the garlic and cook 1 minute.
  2. Add the lentils, black beans, vegetable broth, tomatoes, cumin, salt, pepper, cilantro and tortilla strips. Bring to a boil and turn down the heat to a simmer. Cook for 20-25 minutes.
  3. To serve, place some of the soup in a bowl and top with preferred toppings such as sour cream, cheese, and tortilla strips.

Quick Tip

Serve with a sandwich for a more filling meal!