Description
A weeknight-friendly vegan taco soup with red lentils, corn, fire-roasted tomatoes, and green chiles simmered in a smoky chili–cumin broth, finished with lime, scallions, radish, and cilantro. Cozy, bright, one-pot, and pantry-friendly.
Ingredients
1 tbsp olive oil
1 medium yellow onion, diced
1 jalapeño or serrano, seeded and minced (optional)
4 cloves garlic, minced
1 tbsp tomato paste
2 tsp chili powder (mild or hot)
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/4 tsp red pepper flakes (optional)
1 cup red lentils, rinsed
1 (14.5-oz) can fire-roasted diced tomatoes
1 (4-oz) can diced green chiles (mild)
5 cups low-sodium vegetable broth (or 4 cups broth + 1 cup water)
1 1/2 cups corn kernels (frozen or canned, drained)
1 1/4 tsp fine sea salt, plus more to taste
Black pepper, to taste
2 tbsp fresh lime juice, plus wedges for serving
3 scallions, thinly sliced
4 radishes, thinly sliced
1/4 cup chopped cilantro
Instructions
Sauté aromatics (5 min): Warm oil over medium. Add onion, jalapeño, pinch of salt; cook until translucent.
Bloom flavor (1–2 min): Stir in garlic and tomato paste; cook until paste darkens. Add chili powder, cumin, smoked paprika, oregano, and red pepper flakes; stir 30–45 sec.
Add lentils & liquids (1 min): Stir in lentils to coat. Add tomatoes, green chiles, and broth.
Simmer (15–18 min): Bring to a lively simmer; reduce heat to maintain gentle bubbling. Cook, stirring occasionally, until lentils are tender and soup thickens slightly.
Add corn & season (3–4 min): Stir in corn; heat through. Season with salt and pepper.
Finish & serve: Off heat, stir in lime juice. Ladle into bowls; top with scallions, radish, and cilantro. Rest 2 minutes before serving.
Notes
Flex it: Add bell pepper, zucchini, or diced sweet potato (simmer to tender).
Chunkier texture: Use half red lentils + half black beans.
Naturally thicker: Stir in a handful of crushed corn tortillas during the last 5 minutes.
Creamy variation: Swirl in 1/2 cup coconut milk off heat or blend a cup of soup and return.
Make-ahead: Pre-chop aromatics and pre-measure spices up to 2 days ahead.
Storage: 3–4 days refrigerated; up to 3 months frozen. Reheat gently and re-brighten with lime.
Pro tip: Use low-sodium broth so you can season perfectly at the end.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Mexican-inspired