Vegetarian Tortilla Soup With Lentils

Eating healthier is often at the top of our New Year’s resolutions lists.  After all the holiday celebrations and sweet temptations, January is the perfect time to get back to healthy eating.  While I’m not a vegetarian, one of my resolutions is to have two to three meat-free days a week.  With some delicious healthy recipe alternatives to meat, it’s easier to make the change.

Ingredients For Vegetarian Tortilla Soup With Lentils

  • 2 tbsp. olive oil
  • 1 red onion chopped
  • 2 garlic cloves chopped
  • 2 celery stalks chopped
  • 1 zucchini chopped
  • 3 carrots, chopped
  • 1 jalapeno diced
  • 1-1/2 tsp cumin
  • 3/4 tsp chili powder
  • Salt & pepper to taste
  • 1 can fire-roasted tomatoes
  • 3/4 cup green lentils
  • 6 cups vegetable stock
  • 4 Corn tortillas, cut into 1/2-inch-wide strips

Toppings: avocado, crispy corn tortillas, sour cream.


In a large pot, chop two corn tortillas and sautee in olive oil.  When crispy, add add the onion celery, carrots, jalapenos to the pot.  Cook  on low 10 minutes, and then add garlic for another minute.  Next, season with cumin, chili powder, salt, and pepper.  Add tomatoes, vegetable stock, lentils and zucchini.  Cook 30 minutes or until lentils are tender. 

In the meantime, cut  a few tortillas into strips, drizzle with olive oil and sprinkle with salt.  Toast on a cookie sheet in a 425-degree oven for about 5 minutes or until golden brown and crispy. Top soup with tortilla strips, avocado and sour cream. 

I served the soup with a side of whole grain rice, but it’s perfect for pasta as well. I had plenty left over for the next day and even froze some too.


Cheers to a happy, healthy New Year! Thanks for reading today. Don’t forget to subscribe to get updates for every new post.


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