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vegan lentil tortilla soup in a white bowl topped with chips and a lime

Vegan Lentil Tortilla Soup

This vegan lentil tortilla soup will be your new go-to soup recipe anytime you're looking for comforting, cozy recipes that are packed with plant-powered protein and tons of flavor.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Servings 5
Calories 546 kcal


  • 1 tbsp olive oil
  • 1 red onion diced
  • 4-6 cloves garlic minced
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 2 tsp chipotle peppers in adobo Or more, to taste. don't skip this!
  • ½ tsp cinnamon
  • 19 oz black beans drained and rinsed
  • 28 oz fire roasted tomatoes
  • 14 oz full-fat coconut milk
  • 32 oz V8 vegetable juice
  • 1 cup split red lentils measured dry, not from a can
  • juice of one lime
  • salt and pepper I usually add at least half a teaspoon of salt, but you can taste test and add as you go.


  • Heat olive oil in a large pot over medium high heat.
  • Add diced onion and cook, stirring frequently for about five minutes.
  • Add garlic, chili powder, cumin, cinnamon, and chipotles in adobo. Cook, stirring frequently for one minute.  (Don't let it burn!)
  • Add black beans, dry lentils, fire roasted tomatoes, V8, and coconut milk. Stir to combine and add salt and pepper.
  • Bring to a boil over medium heat (covered). This will take about 15 minutes or so.
  • Reduce heat to medium low and let the soup simmer (covered) for about 5-10 minutes or until the lentils are tender.
  • Squeeze the juice of one lime, add salt and pepper, and stir. Taste test and adjust seasonings accordingly.
  • Top with shredded cheese, tortilla chips, or your other favorite toppings and enjoy.


This soup keeps well in the fridge for up to five days and it makes great leftovers!


Calories: 546kcalCarbohydrates: 68gProtein: 24gFat: 21gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 614mgPotassium: 1331mgFiber: 24gSugar: 12gVitamin A: 2502IUVitamin C: 61mgCalcium: 165mgIron: 10mg
Keyword Soup
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