This post contains affiliate links. Please see our disclosure policy.
Easy Tortilla Soup with Red lentils. 1 Pot 30 Minutes! Make it in a saucepan or Instant Pot. Add veggies of choice, garnish with tortilla chips or avocado. Vegan Gluten-free Soyfree Nut-free Recipe. Jump to Recipe
This easy 1 pot tortilla soup has red lentils, peppers, tomato, veggies that you want and a few spices. Put everything in a saucepan and simmer until done. I like red lentils in this soup as they cook quicker and make for a lighter dinner. Beans can be an issue for some for dinner, and this works out perfectly. You can also add in some uncooked washed quinoa while simmering. Add veggies of choice and serve with garnishes of choice. See Video Below.
Few ingredients, 1 pot, filling and quick. whats your favorite addition to tortilla soups?
Serve this with 100% Whole Grain Dinner Rolls, Gluten-free Garlic rolls, tortilla strips or biscuits.
More 1 Pot Soups
- Broccoli Slaw Soup,
- Turkish lentil soup,
- Turmeric Laksa Curry Soup with fresh turmeric root,
- 15 min Indian Spiced tomato Soup,
- Minestrone
- Mushroom chickpea greens soup.
If you make this simple soup, do tag me on Instagram!
What lentils to use in this tortilla soup
There are so many different lentils and names for them. Red Lentils come in various varieties. Red whole and unskinned lentils look brown and are called Indian brown or brown lentils, which take about 30 minutes to cook in a saucepan. When skinned, they are whole red lentils, called red lentils(!), take about 18 to 22 minutes. These are not as easily available. When skinned and split, they are called red lentils or masoor dal, which are quick cooking (11 to 13 mins) and are easily available. I use the split red lentils in this tortilla soup.
In recipes and shops the split and whole red lentils are often used interchangeably. There are many recipes on the blog that use red lentils by which I mean the split red lentils. Either will work here, the whole red lentils will just take a few minutes longer to cook.
Video:
1 Pot Lentil Tortilla Soup (Instant Pot or Saucepan)
Ingredients
- 1 tsp oil
- 1/2 cup chopped red onion
- 3 to 4 cloves of garlic, minced
- 1 jalapeno, minced (optional)
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 tsp ground cumin
- 1/4 tsp oregano and thyme
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne or chipotle pepper powder or both
- 1/2 tsp garlic powder
- 1/2 cup red lentils, quick cooking lentils - masoor dal, washed and drained
- 2 cups water or broth
- 2 large tomatoes, finely chopped, or 1.5 cup crushed tomatoes from a can
- 1 to 2 tbsp tomato paste
- 1/2 to 1 cup water or broth
- 1/2 tsp or more salt
- 1 cup cooked black beans
- Crumbled tortilla chips for garnish, avocado and other garnishes and lime juice
Instructions
- Heat oil in a saucepan over medium heat. Add onion and garlic and cook for 3 minutes Add jalapeno, bell peppers and mix and cook for 3 to 4 minutes.
- Add the spices and herbs and mix in. Add a pinch of allspice or loves for additional flavor if you wish. Add the washed and drained lentils and water and cook for 11 to 12 minutes or until al dente.
- Add the rest of the ingredients, mix well. Add other additions such as 1/2 cup corn or cooked black beans or other beans, veggies, some chopped up corn tortilla at this point. (I make the soup with or without beans , pictured without beans). Cook for 10 minutes or until desired consistency. Taste and adjust salt and heat.
- Add a dash of lime juice, garnish with chips, avocado, cilantro. See IP instructions in Notes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m a huge fan of the Red Lentil Tortilla Soup thanks to being so incredibly flavourful, easy, and filling!
I made it last Halloween for a party with my “meat and potatoes” Aussie relatives -about 12 of them. Whenever I host a gathering, I’m typically chaos in the kitchen- but this soup was so easy to make, it left me stress-free and composed (for once). Every single person enjoyed it- which is hard to achieve with this crew- thanks to the customisable toppings, flavour, and thanks to the sneaky lentils- it was incredibly filling!
It was perfect for a Halloween feast- but this is the recipe that I’ll always return: it hits the spot whether it’s winter, spring, a cooler summer evening, or fall.
Thank you for sharing Stephanie! Glad to be a part of your celebration!
Hi, we love this soup too! Been making it forever but going to try instant pot tomorrow…. Is it a total of two cups of water or an additional two to the two listed in the recipe please?
A total of two cups of water.
Made this for dinner yesterday. YUM! I used black beans and added a chopped serrano pepper. Super easy when made in the pressure cooker. I need more soups like this in my life!
Glad you liked it!
Very flavourful soup, will definitely make again!
Just made this for dinner- quick, easy and delicious! Seasonings are perfect, as usual 🙂
Thank you for the kind comment!
Really tasty, hearty, healthy soup. Made with the instant pot (used 3 cups of veggie broth, black beans and corn), served with chips, avocado, cheese, lime juice and Greek yogurt. Made plenty of food..Will make again. Off to look for more recipes from Richa! 😊 Thanks
Yum! So glad you liked it.