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 (60 g) chopped red onion
- 3 to 4 cloves of garlic minced
- 1 jalapeno minced (optional)
- 1/2 cup (74.5 g) chopped green bell pepper
- 1/2 cup (74.5 g) chopped red bell pepper
- 1/2 tsp (0.5 tsp) ground cumin
- 1/4 tsp (0.25 tsp) oregano and thyme
- 1/2 tsp (0.5 tsp) smoked paprika
- 1/4 tsp (0.25 tsp) cayenne or chipotle pepper powder or both
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 cup (90 g) red lentils quick cooking lentils - masoor dal, washed and drained
- 2 cups (500 ml) 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 (0.5 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
Julia says
March 23, 2017 at 5:42 pmJust wondering what makes this a tortilla soup?
Richa says
March 23, 2017 at 5:54 pmI forgot to mention Tortilla Chips in the garnish. Added now. I used some corn noodly strips instead for the pictures.
Darlene says
March 23, 2017 at 5:53 pmWhere is the tortillas? Its name is Lentil Tortilla Soup.
Richa says
March 24, 2017 at 1:44 pmThey are the garnish. Not in the pictures, coz I ran out 🙂
Marta says
March 23, 2017 at 6:15 pmHi Richa!
The stars aligned today, I got all the ingredients and some time to cook (it doesn’t always happen, especially both at the same time) and made this.
Easy, simple and delicious, as are many of your recipes.
Thank you!
Richa says
March 24, 2017 at 1:48 pmyay! thanks!
Muchi says
March 26, 2017 at 6:06 amJust made this, and … wow! Delicious. Richa you are my favourite cook by a long way. Every recipe I have made of yours has been outstanding. Whenever my non-vegan family comes to visit I cook up something new of yours, and they are always bowled away. Indeed, they often say their favourite food is when they come to visit me. Needless to say, though, they wouldn’t consider becoming vegan for even a minute. Interesting logic. Anyhow, as I always say: let the world travel its path, and we will travel ours.
Thank you, Richa, for all the inspiration, and the endlessly yummy food.
Christine says
October 5, 2019 at 7:34 amHey Muchi, too bad that Richa didn’t reply to your comment, I loved it : )
Richa says
October 5, 2019 at 11:49 amThank You!!!
Shawna says
March 26, 2017 at 10:05 amSuper easy and satisfying. I used poblano peppers instead of jalepenos and used chickpeas as my add in. Turned out really well!
Marissa says
March 29, 2017 at 10:31 amAmazing even using onion powder instead of onion. Added chick peas too!
Richa says
March 29, 2017 at 10:30 pmAWesome!
Janna says
April 9, 2017 at 2:23 pmYum! Huge hit with the whole family.
Christina says
May 1, 2017 at 4:33 pmI was just wondering how I was going to convert it to the Instant Pot when I saw your note at the bottom! Thank you! I can’t wait to try it!
Cherie says
May 1, 2017 at 8:38 pmRicha, love your recipes! I will make this soup for this week. I was going to just make lentil veg soup then this one came up in my newsfeed and changed my mind!
Zoe says
June 25, 2017 at 2:29 amThis was so tasty and easy, thank you! I used chipotle chilli with adobo in place of jalepinos and it was great!
Davol says
July 2, 2017 at 6:42 pmI make this soup regularly and it’s DIVINE! Thank you Richa ????
Sharon says
October 8, 2017 at 5:39 pmAbsolutely delicious…warm, spicy, filling, and comforting!
kristin says
November 3, 2017 at 7:28 amOne word “amazing” thank you for sharing!!
amy says
January 2, 2018 at 10:55 pmMy 5 year old hates entire categories of food including soup and stirfry. He loved this though and requested that I make it tomorrow as well. We omitted the jalepeno and cayenne to make it more kid friendly. Great, quick recipe.
Richa says
January 2, 2018 at 11:10 pmyay! that sounds awesome!
Jenna says
January 22, 2018 at 9:02 amI’m new to using an Instant Pot, and I’m a little confused by the note. It says to add a total of 2 cups of water or broth. Is that in addition to the 2.5-3 cups water/broth already in the recipe? Thanks!
Richa says
January 22, 2018 at 10:01 amno just 2 cups of water. For the saucepan you need the additional 1/2 to 1 cup more as the water evaporates. Water stays in in the Instant Pot, so generally you need less water than saucepan. So add rest of the ingredients except water, and 2 cups of water
Brenda J says
February 21, 2018 at 4:09 pmAnother winner in our house. Your recipes are quickly becoming our favorite! Your spice combinations are spot on.
Richa says
February 21, 2018 at 5:36 pmawesome!
Tony says
April 26, 2018 at 3:59 pmI made this soup and loved it ❤️Great recipe
Diane Weaver says
May 17, 2018 at 5:35 pmI don’t have an instapot. Could this be made in a slow cooker?
Richa says
May 17, 2018 at 7:15 pmits a stove top saucepan recipe with instant pot option. it takes 0 mins on the stove. It an probably be made in a slow cooker, i just dont know the times
Heather says
November 28, 2018 at 8:46 pmSimple, filling and quick. From prep to table in about 30 minutes with the Instant Pot. We were out of jalapeños so I substituted a few Thai chilies and a small can of diced green chilies and it had a nice heat to it.
Vegan Sweta says
December 10, 2018 at 8:51 amI have made this recipe so many times, without any oil or tortilla chips.
I don’t bother with the amounts listed here, I always double it and eat it for a couple of meals.
Thanks Richa!
Hope says
March 19, 2019 at 3:35 pmSo yummy and easy. My whole family loved it. Thank you for a great recipe!
Richa says
March 19, 2019 at 4:42 pmyay
lani says
July 10, 2019 at 5:55 pmIf you double or triple this should you be double or triple everything? If you triple, use the 8 qt?
Richa says
July 10, 2019 at 11:12 pmyou’ll need a bit less water and a bit less heat than double, triple. cooking time will remain the same. For triple, add an extra minute
Lani says
July 12, 2019 at 5:26 pmOMG..It was terrific..I tripled it. I used 5 cups of water and it came out more like a stew but I liked it that way. I used 2 jalapeños and 1 tsp of smoked paprika, and 1/2 tsp of chipotle powder. Other than that I tripled everything…yummy yummy
Richa says
July 12, 2019 at 5:36 pmyay!
Melissa Britton says
September 9, 2019 at 7:42 amHi. I would like to cook this is a sauce pan and double the recipe. I am confused about the amount of water to use…since it is stovetop, do I double the amount of water? Is the note about not doubling the water refer to cooking in the instant pot? Thank you!
Richa says
September 9, 2019 at 10:55 amthats for stove top, use a bit less than double water (1/2 cup less) and double everything else.
Sandra says
March 7, 2020 at 3:43 pmThis is a delicious and filling soup. I subbed a cubanelle pepper for jalapeño. Just the right heat and lots of flavor!