EASY Lentil Taco Soup with black beans! A family-friendly meal that everyone can load up with their own favorite taco toppings. (Vegan, gluten-free)
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. (We also enjoy some of these same flavors in the Mexican Quinoa Stuffed Peppers.) Hope you love it as much as we do!
PS – come join The Garden Grazer on Instagram and share a pic if you make this! I love seeing your beautiful recreations.
Black Bean Lentil Taco Soup
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)
Enjoying this Lentil Taco Soup? Feel free to check out more plant-based soup inspiration in the full “Vegan Soup” recipe archives on the site! (Or more black bean goodness in this roundup of 50 Awesome Vegan Black Bean Recipes.)
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
I am “UNFORTUNATELY ” in a Extended Stay Hotel, can I make in a Slow Cooker?? I am “EXCITED” to try your recipes!! Thank You!! 🤗🙏❤🐾
Hi there! I haven’t tried this recipe in a slow cooker, but I suspect it would do quite well! Would love to hear if you give it a go 🙂 And thanks for the kind words – thrilled to hear you’re excited about the recipes! Hope you enjoy any you try! Have a lovely week!