his uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove – game on!
Cue the jazz hands, people! Today we’re making a luscious, flavor-packed, rock-your-face-off vegetarian tortilla soup.
After much deliberation (ok like 5 seconds) I decided the marriage of my Slow Cooker Chicken Tortilla Soup and Lentil Veggie Chili would make the most delightful union. Obviously I was right (otherwise we would be talking about kale chips or spinach salads today) and I’m so stupid excited to share this one with y’all today!
Wait! Back to the recipe! It channels the flavor of my go-to tortilla soup perfectly, with the added bonus of extra veggies, extra legumes, and a swirl of creaminess that makes this easy, every day dinner soup feel like a luxurious indulgence.
As for the leftovers, yowza! I’m happily scarfing a leftover bowl of this Vegetarian Lentil Tortilla Soup while typing this, seriously! The flavors mingle and jingle and it’s just plain magic.
ou should totally plan on snagging a bowl to take to work/school the next day and another to pair with a cheesy quesadilla for dinner. You can even stash a bowl or two in the freezer for heat and eat “fast food” without the fuss OR the sketchy ingredients.
It’s also a great use for rescuing all those broken tortilla chips at the bottom of the bag. Instead of tossing those crispity crunchity crumbs, use them as a tasty soup topper!
VEGETARIAN LENTIL TORTILLA SOUP
This easy peasy recipe yields 6 cups of deliciousness. That’s enough for 6 side-dish sized servings or 3 big bowls! Pair it with your favorite Mexican main (anything from tacos to enchiladas to burritos) or a fresh salad for a delicious dinner that won’t disappoint.
Meal prepping? Make it in advance and enjoy for lunches or dinners all week long! It’s FABULOUS the next day and oh so flavorful!