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+ servings

Lentil & Vegetable Taco Soup

Tasty and nourishing lentil veggie soup bursting with smoky, spicy taco flavors and loaded with all your favorite toppings. It's easy to make all in one pot with lots of flexibility. You will love this fun and delicious Mexican style spin on lentil soup.
5 from 2 ratings

Ingredients

  • 1 onion, minced
  • 3 portobello mushrooms, finely chopped
  • ½ red bell pepper, minced
  • 6 cloves garlic, crushed
  • 1 Tbsp smoked paprika
  • 1 Tbsp oregano
  • 2 tsps cumin
  • 1 tsp coriander
  • 1 tsp chili powder, increase this for a spicier finish
  • 2 tsps soy sauce
  • ½ tsp fennel seeds
  • 14 oz (400 g) can of chopped or diced tomatoes
  • ¾ cups (140 g) dried green lentils
  • 4 cups (950 ml) vegetable stock, see notes
  • ½ cup (8 tbsp) frozen sweetcorn kernels

Toppings of Choice

  • Sour cream
  • Grated cheese
  • Olives
  • Avocado slices or cubes
  • Cilantro, coriander leaves

Instructions 

  • Heat a few tablespoons of olive oil in a big soup pot.
  • Saute your onions and peppers for a few minutes until soft.
  • Add your mushrooms and garlic and cook until the mushrooms are reducing.
  • Time to add in the seasonings! The fennel seeds go in first - mix them through until the fragrance is released. Then add the smoked paprika, oregano, cumin, coriander and chili powder. Mix through until the spices are well incorporated with the vegetables and the fragrance is released.
  • Add the soy sauce and stir until incorporated. Cook until your vegetables are soft and caramelized. (There's a picture in the blog post to show what they'll look like.)
  • Add the tinned tomatoes and dried lentils, mix through.
  • Finally add the vegetable stock and frozen sweetcorn and bring to a simmer.
  • Simmer for 20-30 minutes until the green lentils are soft.
  • To serve, ladle into bowls and add your toppings of choice.

Notes

Nutritional information excludes toppings.
This makes 4 meal sized portions but can stretch to feed 6 if you're serving alongside something else. (A cheese quesadilla for dipping perhaps?)
For the vegetable stock / broth, I just like to round up to two stock cubes to my 5 cups of water - this is a little more concentrated than the recommended amount but it works out fine.
Serving: 1g, Calories: 307kcal, Carbohydrates: 36g, Protein: 12g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 10g, Cholesterol: 11mg, Sodium: 1008mg, Fiber: 12g, Sugar: 10g