You could say I’m easily excitable over food, but some recipes I get extra excited about. This Lentil Taco Soup is one of those recipes. It’s super easy, yet incredibly flavorful (and so pretty)! I’m always looking for more ways to work in lentils (read: they’re inexpensive and packed with awesome nutrients) and this simple soup is one of my favorites. Plus I love that it’s another great use for my homemade taco seasoning blend. A quick & easy way to infuse those delicious fiesta flavors!
The best part is you can load it up with all your favorite taco toppings before serving. It’s a fun, family-friendly meal that works great for kids & crowds – just double the recipe if needed for more. Hope you love it as much as we do!
Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing your recreations.
Black Bean Lentil Taco Soup
Super easy yet incredibly flavorful Lentil Black Bean Taco Soup! A family-friendly meal that everyone can load up with their own favorite toppings. (Vegan, gluten-free, oil-free)
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Servings:5 medium bowls
Ingredients
- 1 onion
- 3 cloves garlic
- 1 cup brown lentils (uncooked)
- 15 oz. can diced tomatoes (I like petite)
- 15 oz. can black beans
- 1 cup sweet corn (I use organic frozen)
- 4 cups vegetable broth
- 3 Tbsp. taco seasoning
Optional toppings
- Cilantro, fresh tomato, avocado, tortilla strips, dairy-free cheese, green onion, hot sauce
Instructions
- Dice onion.
- In a stockpot over med-high heat, saute onion in 3 Tbsp. broth/water for about 6-7 minutes.
- Meanwhile, mince garlic and make the taco seasoning.
- When onion is translucent, add garlic and 3 Tbsp. taco seasoning. Saute 1 minute.
- Add 4 cups broth and tomatoes with juice. Bring to a light boil.
- Rinse lentils and add to stockpot. Once lightly boiling, reduce heat, cover, and simmer for 30 minutes or until lentils are tender. (Add more broth/water if desired.)
- Rinse and drain black beans. Stir in black beans and corn during last few minutes of cooking.
- Serve with any desired toppings.
Nutrition Per Serving (estimate)
Calories: 294kcal | Carbohydrates: 57g | Protein: 17g | Fat: 1g | Potassium: 895mg | Fiber: 21g | Sugar: 8g | Vitamin A: 1430IU | Vitamin C: 19.8mg | Calcium: 86mg | Iron: 6.1mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
This was amazing. So thankful to have a great recipe using lentils.
Hi! And YAY!! So glad you enjoyed – thanks for coming back to let me know 🙂 Did you use any toppings? Have a beautiful week!
Kaitlin, this was quite tasty. We added 8 oz of sauteed mushrooms and a chopped yellow pepper to the soup. We topped it with sharp cheddar. It was delicious and mild.
Hi Sarah!! How have you been? So fun to hear you tried this out, thanks for coming back to let me know! 🙂 And what great adaptions (mushrooms are always a good call!) Enjoy your week! -Kaitlin
This has been a huge hit not only in our family but every where we take it! vegan and nonvegan alike love it!
Hi Cathy! YAY! So thrilled to hear it’s being enjoyed so much 🙂 Thanks so much for coming back to rate it and leave such a sweet comment – very appreciated! Wishing you a beautiful week!! -Kaitlin
I made this today and it was AMAZING. I had a can of cooked lentils already, so I used those instead of uncooked. Worked fine and cut down on cooking time! 35 minutes including clean-up!
10/10 recipe that will be added to my arsenal of quick, taste and healthy dinners!
Hi Kate! Perfect!! Smart way to cut down the cook time! Thrilled to hear you enjoyed it and that it’ll be added to your rotation 🙂 Thanks so much for taking the time to leave such a sweet comment – very appreciated! Wishing you a beautiful week! -Kaitlin
My husband and I are huge lentil fans. We rated this recipe a 10 out of 10! My husband is not fond of cumin so I reduced the taco seasoning to 2 tablespoons followed the rest of the recipe to a T garnished with the tomatoes cucumber cilantro and then a dollop of sour cream on top the perfect meal.
Hi Theresa! Aww, so wonderful to hear you both enjoyed this one! Love all your beautiful garnishes! 🙂 Thanks so much for the kind feedback – very appreciated! Wishing you both a lovely week! -Kaitlin
I made it did not have corn but added mushroom peppers and topped with cheese and avacado.My vegan son loved it splash of Franks hot sauce spendid
Glad your son enjoyed this Leanne! Thanks for the kind feedback 🙂 Wishing you both a beautiful week!
Good morning! Could this recipe be made in a Crock-Pot? I really want to try this recipe, but it’s my 1st time cooking with lentils. We are working on switching to a plant based diet. Thanks
Hi! I haven’t tried that yet, but I think it’d make a wonderful crock-pot meal! Would love to hear if you give it a go 🙂 Hope you have a beautiful week! -Kaitlin