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
Ingredients
- 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, 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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Come join The Garden Grazer on Instagram and then share a photo if you make this recipe! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated - thank you!)
Danielle
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.
Kaitlin McGinn
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 🙂 -Kaitlin
Maddison Rutherford
Had all the ingredients in my pantry! Wonderful recipe, thank you
Kaitlin McGinn
Woo! Love when that happens 🙂 So glad you gave it a try and enjoyed, Maddison! Really appreciate the kind feedback & recipe rating - thank you! Wishing you a beautiful week!
Meg
My family of six 💜 loved 💜 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! 😋 Thank you for sharing this recipe for those of GF and vegetarian!
Kaitlin McGinn
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 🙂 Wishing you all a most lovely week!
Jessica
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!
Kaitlin McGinn
Hi Jessica! Woo!! So fantastic to hear that & I love your adaptions 🙂 Thanks for giving it a try and coming back to leave such a sweet comment (and recipe rating!) Very appreciated! Stay safe & well <3
Debee De forest
I am "UNFORTUNATELY " in a Extended Stay Hotel, can I make in a Slow Cooker?? I am "EXCITED" to try your recipes!! Thank You!!
Kaitlin McGinn
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!
TaLena
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
Kaitlin McGinn
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
Leanne
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
Kaitlin McGinn
Glad your son enjoyed this Leanne! Thanks for the kind feedback 🙂 Wishing you both a beautiful week!
Theresa Radzinsky
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.
Kaitlin McGinn
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
Kate
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!
Kaitlin McGinn
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
Cathy
This has been a huge hit not only in our family but every where we take it! vegan and nonvegan alike love it!
Kaitlin McGinn
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
Sarah Burke
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.
Kaitlin | The Garden Grazer
That's so great! Thanks for sharing your helpful feedback!
CK
This was amazing. So thankful to have a great recipe using lentils.
Kaitlin | The Garden Grazer
Fantastic to hear - thank you for the feedback!