Easy Lentil Taco Soup with black beans! A protein-packed meal that everyone can load up with their own favorite taco toppings. (Vegan, gluten-free, oil-free)
This Lentil Taco Soup is super easy to assemble, yet warmly flavorful. I'm continually looking for more ways to work in lentils into our diet. They're inexpensive and also packed with awesome nutrients.
This simple soup is so cozy and comforting, with lots of protein. I love that it's another use for my homemade taco seasoning blend. It's a quick & easy way to infuse those delicious fiesta-style 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.
Black Bean Lentil Taco Soup
- 1 onion
- 3 cloves garlic
- 1 cup green/brown lentils (uncooked)
- 15 oz. can diced tomatoes (or fire-roasted, petite diced, etc.)
- 15 oz. can black beans
- 1 cup sweet corn (I use organic frozen)
- 4 cups vegetable broth
- 3 Tbsp. taco seasoning
- Cilantro, fresh tomato, avocado, tortilla strips, vegan cheese shreds, green onion, hot sauce
- Dice onion.
- In a stockpot over med-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
- Meanwhile, mince garlic and make the taco seasoning.
- When onion is translucent, add garlic and 3 Tbsp. taco seasoning. Sauté 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)
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