Description
Make this simple, hearty vegan lentil taco soup entirely in one pot for quick preparation and easy cleanup. It features classic taco flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Ro-Tel or diced green chilies with tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- 2 tablespoons taco seasoning (or 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water (optional, for thinning)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the rinsed lentils, vegetable broth, diced tomatoes, Ro-Tel, black beans, taco seasoning, salt, and pepper.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- If the soup is too thick, stir in up to 1/2 cup of water until you reach your desired consistency.
- Taste and adjust seasoning if needed before serving.
Notes
- Serve hot with your favorite taco toppings like avocado slices, fresh cilantro, vegan sour cream, or crushed tortilla chips.
- This soup stores well in an airtight container in the refrigerator for up to 4 days.
- For a smokier flavor, add 1/2 teaspoon of smoked paprika with the other spices.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 6
- Sodium: 650
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 18
- Protein: 19
- Cholesterol: 0