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Black Bean Lentil Taco Soup

September 17, 2017 By Kaitlin McGinn 24 Comments

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, oil-free)

bowl of lentil taco soup with avocado, corn, and tomatoes

This Lentil Taco Soup is super easy to assemble, yet incredibly flavorful (and so pretty!) I’m continually looking for more ways to work in lentils. They’re inexpensive and packed with awesome nutrients. This simple soup is one of my favorites, plus I love that it’s another use for my homemade taco seasoning blend. A quick & easy way to infuse those delicious fiesta-style flavors!

Close-up view of black bean lentil soup in a small bowl

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 photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Bowl of lentil taco soup with toppings
bowl of lentil taco soup with avocado, corn, and tomatoes
Print Pin
4.61 from 28 votes

Black Bean Lentil Taco Soup

Simple, flavorful, and packed with plant-based protein & nutrients. A family-friendly meal that everyone can load up with their own favorite toppings!
Author: Kaitlin – The Garden Grazer
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Category: Main Dish, Soup
Cuisine: Gluten-Free, Mexican, Oil-Free, Vegan
Servings:5 medium bowls

Ingredients

US Customary – Metric
  • 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

Optional toppings:

  • Cilantro, fresh tomato, avocado, tortilla strips, vegan cheese shreds, green onion, hot sauce

Instructions

  • Dice onion.
  • In a stockpot over med-high heat, saute onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil saute method.)
  • 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: 295kcal | Carbohydrates: 57g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Potassium: 895mg | Fiber: 21g | Sugar: 8g | Vitamin A: 1428IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 6mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
photo collage of vegan lentil taco soup

Enjoying this Lentil Taco Soup? Feel free to also check out this Quinoa Black Bean Soup! (Or even more black bean goodness in this roundup of 50 Awesome Vegan Black Bean Recipes.)

Filed Under: Gluten-Free, Main Dish, Mexican-Inspired, Recipe, Soup, Vegan, WFPBNO Tagged With: black beans, corn, family-friendly, garlic, lentils, one pot, taco seasoning, tomato, weeknight

Previous Post: « Black Bean Avocado Edamame Salad
Next Post: Coconut Curry Vegetable Soup (Vegan) »

Reader Interactions

Comments

  1. CK

    September 18, 2017 at 5:37 pm

    This was amazing. So thankful to have a great recipe using lentils.

    Reply
    • Kaitlin | The Garden Grazer

      September 19, 2017 at 4:57 pm

      Fantastic to hear – thank you for the feedback!

      Reply
  2. Sarah Burke

    October 5, 2017 at 4:40 pm

    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.

    Reply
    • Kaitlin | The Garden Grazer

      October 9, 2017 at 3:46 pm

      That’s so great! Thanks for sharing your helpful feedback!

      Reply
  3. Cathy

    April 11, 2019 at 7:02 pm

    This has been a huge hit not only in our family but every where we take it! vegan and nonvegan alike love it!5 stars

    Reply
    • Kaitlin McGinn

      April 15, 2019 at 11:08 am

      Hi Cathy! YAY! So thrilled to hear it’s being enjoyed so much πŸ™‚ Thanks so much for coming back to rate it and leave such a sweet comment – very appreciated! Wishing you a beautiful week!! -Kaitlin

      Reply
  4. Kate

    July 25, 2019 at 12:14 pm

    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!

    Reply
    • Kaitlin McGinn

      September 16, 2019 at 9:41 am

      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 πŸ™‚ Thanks so much for taking the time to leave such a sweet comment – very appreciated! Wishing you a beautiful week! -Kaitlin

      Reply
  5. Theresa Radzinsky

    July 25, 2019 at 4:56 pm

    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.5 stars

    Reply
    • Kaitlin McGinn

      September 16, 2019 at 9:39 am

      Hi Theresa! Aww, so wonderful to hear you both enjoyed this one! Love all your beautiful garnishes! πŸ™‚ Thanks so much for the kind feedback – very appreciated! Wishing you both a lovely week! -Kaitlin

      Reply
  6. Leanne

    July 29, 2019 at 4:48 pm

    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 spendid4 stars

    Reply
    • Kaitlin McGinn

      September 16, 2019 at 9:36 am

      Glad your son enjoyed this Leanne! Thanks for the kind feedback πŸ™‚ Wishing you both a beautiful week!

      Reply
  7. TaLena

    August 21, 2019 at 7:33 am

    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

    Reply
    • Kaitlin McGinn

      September 16, 2019 at 9:15 am

      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 πŸ™‚ Hope you have a beautiful week! -Kaitlin

      Reply
  8. Debee De forest

    October 20, 2019 at 7:17 pm

    I am “UNFORTUNATELY ” in a Extended Stay Hotel, can I make in a Slow Cooker?? I am “EXCITED” to try your recipes!! Thank You!!

    Reply
    • Kaitlin McGinn

      October 21, 2019 at 10:51 am

      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 πŸ™‚ 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!

      Reply
  9. Jessica

    March 22, 2020 at 5:08 pm

    Great recipe! I used two 10 oz cans of rotel instead of diced tomatoes and added in 2 sliced corn tortillas prior to cooking for 30 minutes. I also used vegan chicken better than bouillon and ended up adding in another cup of broth at the end. Turned out great! Spicy but that’s how we like it at my house. I topped with lime juice, crushed tortilla chips and a dollop of sour cream. Will definitely be making again!5 stars

    Reply
    • Kaitlin McGinn

      March 25, 2020 at 12:26 pm

      Hi Jessica! Woo!! So fantastic to hear that & I love your adaptions πŸ™‚ Thanks for giving it a try and coming back to leave such a sweet comment (and recipe rating!) Very appreciated! Stay safe & well <3

      Reply
  10. Meg

    May 9, 2020 at 12:14 pm

    My family of six πŸ’œ loved πŸ’œ this recipe! We added the cayenne pepper which gave it some heat but not to spicy! Lentils… so delicious. We also added 1 can of rotel with a 1/2 cut tomato. Green pepper and pinto beans with the black beans and corn. I added about 4 more cups of vegetable broth. Then garnished with tomato, avocado and cilantro! πŸ˜‹ Thank you for sharing this recipe for those of GF and vegetarian!5 stars

    Reply
    • Kaitlin McGinn

      May 19, 2020 at 12:44 pm

      Hey Meg! Yay! So fun to hear you all enjoyed this – I love your adaptions!! Thanks so much for sharing your sweet comment & recipe rating. Very appreciated πŸ™‚ Wishing you all a most lovely week!

      Reply
  11. Maddison Rutherford

    May 14, 2020 at 8:00 pm

    Had all the ingredients in my pantry! Wonderful recipe, thank you5 stars

    Reply
    • Kaitlin McGinn

      May 19, 2020 at 12:46 pm

      Woo! Love when that happens πŸ™‚ So glad you gave it a try and enjoyed, Maddison! Really appreciate the kind feedback & recipe rating – thank you! Wishing you a beautiful week!

      Reply
  12. Danielle

    May 17, 2020 at 7:29 pm

    Thank you so much for the great recipe! Was a huge hit with the entire family. I added vegan sour cream, spring onions, avocado and Tostitos topper. Really tasty. Will definitely make again.5 stars

    Reply
    • Kaitlin McGinn

      May 19, 2020 at 12:48 pm

      Hey Danielle! Yay! Super fun to hear you & your family enjoyed this one – those toppings sound perfect!! (And thanks for sharing your beautiful photo on Pinterest too – very appreciated!) Wishing you all a most lovely week. Take care πŸ™‚ -Kaitlin

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me β†’

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