Tortilla Red Lentil Soup

November 01, 2019

Tortilla Red Lentil Soup

It's soup season!

Tortilla Red Lentil Soup

Add your favourite toppings and make this soup into a feast!! Our suggested list of toppings (all or any are optional): crushed tortilla chips, shredded cheese, sliced jalapeños, chopped red onion & salsa.


  • 1 large cooking onion, diced 1 tsp
  • 1 tsp Well Seasoned Olive Oil*
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, diced
  • 2 ½ cups vegetable broth*
  • 15 oz can crushed tomatoes
  • ½ cup of your favourite salsa
  • 1 tbsp. tomato paste
  • 15 oz can black beans, drained & rinsed
  • 15 oz can pinto beans, drained & rinsed
  • 1 cup frozen corn
  • ¾ cup dried red lentils*
  • ½ tsp chili powder*
  • ½ tsp garlic powder*
  • ½ tsp cumin*
  • ¼ tsp cayenne pepper*
  • ½ cup heavy cream
  • salt and pepper to taste*
    • *Available from Well Seasoned


  1. Bring a large pot to medium heat and add a drizzle of oil. Sauté your onion until they are starting to brown, add your bell pepper, jalapeño, and corn. Cook until peppers are tender, approx. 5 minutes.
  2. Next add veggie broth, tomato sauce, salsa, beans, and spices; stir to mix.
  3. Let mixture come to a boil and add your dried lentils. Once boiling, reduce heat to medium-low, add the cream and simmer, covered, for 25-30 minutes. Stir every few minutes so the lentils don’t stick to the bottom, the soup will thicken.
  4. When the lentils are tender, taste and adjust seasoning as required. Ladle into bowls and add all your favourite toppings.

Prep Time:

10 Minutes

Cook time: 40 Min

Photo credit: Thanks to Theresa Carpenter for this great picture of yummy lentils.

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