This easy vegan Lentil Taco Soup recipe features black beans, veggies, and robust Mexican-style flavors! It's so delicious, and a protein-rich meal that everyone can customize with their own favorite toppings. (Vegan, gluten-free, oil-free.)
This quick & easy vegan taco soup is absolutely brimming with robust Mexican-style flavors! It's a delicious meatless meal that only takes about 45 minutes to make.
It features warm aromatics, hearty legumes (both black beans and lentils!), sweet corn, tomatoes, and a homemade taco seasoning to flavor the broth. (Yum!)
It not only tastes good, but it's healthy too. It's high in protein, fiber, and is a great source of plant-based nutrients.
Best of all, everyone can customize their bowl with their own favorite taco toppings before serving! So it's a fun family-friendly meal that works great for kids and crowds.
Ingredients for Vegan Taco Soup
For this recipe, you'll simmer in a large pot:
- Yellow onion: Or white onion or sweet onion.
- Fresh garlic cloves: Or substitute dried garlic powder if desired.
- Jalapeño pepper: These are optional but recommended! I use at least 2 fresh jalapeño peppers, but add more or less to taste. If you have spice-sensitive people or kids, go ahead and omit these altogether if you'd like.
- Green lentils or brown lentils: I like the earthy taste of standard green or brown lentils with this recipe and they hold their shape pretty well. I haven't tried black lentils or red lentils, but those might work too. (Black lentils will take longer to cook, and red lentils will be sweeter and slightly mushy.)
- Diced tomatoes: Either use canned regular tomatoes or try fire-roasted for more flavor.
- Black beans: I like black beans best in this recipe, but you can substitute with pinto beans or red kidney beans if you'd prefer.
- Sweet corn: Either fresh, canned corn, frozen corn, or fire-roasted.
- Vegetable broth: Be sure to use low sodium if desired.
- Taco seasoning: I use my homemade taco seasoning blend with flavorful spices like chili powder, ground cumin, onion powder, oregano, and more. Be aware the flavor will be slightly different if using store-bought taco seasoning. (I recommend trying homemade! I keep a batch in a jar in my pantry.)
- Fresh cilantro: This is optional, so leave it out if you don't care for the taste. I like to stir some in at the end of cooking time for fresh, vibrant flavor.
Customizing
Other vegetables: Stir in other veggies like bell pepper, poblano pepper, zucchini, or yellow summer squash if you'd like. You could also add a tablespoon or two of tomato paste for a thicker, richer broth.
Make it spicy: Add cayenne pepper, medium diced green chiles, or chipotle in adobo sauce. Or simply top with your favorite hot sauce before serving. (I like a dollop of this Creamy Chipotle Sauce!)
Make it "meaty": Add your favorite vegan ground beef crumbles in place of either the lentils or black beans. (Or simply reduce the lentils to make room.) I suggest cooking this separately according to package instructions. Then stir it into the mixture towards the end of cooking time.
Serving
Serve as is, or garnish your bowl with any desired toppings. A few ideas include:
- Vegan Chipotle Sauce made with yogurt
- Chipotle Crema made with cashews
- Diced avocado or guacamole
- Hot sauce
- Crumbled tortilla chips
- Vegan cheese shreds (cheddar cheese)
- Vegan sour cream
- Cooked rice or quinoa
- Squeeze of fresh lime juice
Storing
Store leftovers in an airtight container in the refrigerator. I find they keep for about 5 days. Reheat in the microwave or in a small saucepan on the stove when ready to enjoy. It's a great option for meal prep as well!
Freezing: I haven't tried this as a freezer meal, but a reader commented that it worked great! Be sure to let it cool completely before placing in the freezer. Then enjoy within 1-2 months.
For more inspiration, also browse all easy vegan dinner recipes.
Black Bean Lentil Taco Soup (Vegan!)
Ingredients
- 1 yellow onion
- 4 cloves garlic
- 1-2 jalapeño peppers (optional)
- 4 cups vegetable broth
- 15 oz. can diced tomatoes
- 2/3 cup green/brown lentils*
- 15 oz. can black beans
- 3/4 cup sweet corn (I use organic frozen or canned)
- 3 Tbsp. taco seasoning
- 1/4 cup fresh cilantro (optional)
Optional toppings:
- Chipotle sauce, avocado, tortilla strips, vegan cheese shreds, dairy-free sour cream, cooked rice, lime juice, hot sauce, etc.
Instructions
- Dice the onion.
- In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince the garlic and jalapeño, seeds removed.
- When onion is translucent, add garlic, jalapeño, and taco seasoning. Stir and sauté 1-2 minutes.
- Then add broth and diced tomatoes. Bring to a light boil.
- Once lightly boiling, add lentils (rinsed), black beans (rinsed & drained), and corn. Cover, reduce heat to medium-low, and simmer for 25 minutes or until lentils are tender.
- Roughly chop cilantro (if using) and stir in during the last couple minutes of cooking time. Enjoy the soup as is, or add toppings before serving. (I like avocado and a dollop of Creamy Chipotle Sauce for some smoky spice.)
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan Lentil Taco Soup recipe with black beans, also check out:
Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.
Kathleen Myers says
I made this. Loved it. The mix of black beans and lentils surprised me but it was wonderful.
Kaitlin says
Hello, Kathleen! That's fantastic to hear you gave this a try and enjoyed. Thanks for sharing!
Natalie says
Have made this several times and it's delicious! Super yummy and so healthy.
Kaitlin says
That's great to hear! So glad you've been enjoying it!
Rachel says
I just made this topped with pepitas instead of avocado since I’m allergic. Love this soup. The recipe is a keeper.
Kaitlin says
Hi Rachel! What a great idea adding pepitas on top! So glad you enjoyed it.
Kristi says
With the rising prices at the grocery stores, I’ve been experimenting with meat substitutes and this one is by far my FAVORITE recipe!!! I’ve made it several time but now I double it and freeze in plastic 16 oz containers. It freezes BEAUTIFULLY!!! Now I just grab a container straight from the freezer to take with me to work, put it in my small 1 quart crock pot in my office and have a hot, delicious meal at my desk! Saves me money all around!!
Kaitlin says
Hello, Kristi! Oh I'm so happy you're enjoying this soup! And great to hear it's freezing well for your work meals too. Thank you so much for sharing your kind and thoughtful feedback - it's very appreciated.
Sarah says
I really liked this taco soup recipe. It is tasty and easy. I made this in my Instant pot by sautéing the onions and then adding the garlic and taco seasoning for a minute or two. Then added all the other ingredients and closed the lid and set it to chili/bean setting, which was 30 minutes on high. I let the pressure reduce naturally. It was wonderful without any added toppings.
Kaitlin says
Awesome, Sarah! Glad this worked out for you in the Instant Pot. Thanks so much for sharing your kind & helpful feedback!
Katie says
Really tasty and easy to make! Topped ours with vegan sour cream and hot sauce. Leftovers are delicious too.
Kaitlin says
Awesome. Thank you for sharing!
Jill says
Just made this for my first lentil recipe. It is delicious!! Very easy to make too. Thank you for sharing!
Kaitlin says
So wonderful to hear that Jill! Glad you gave it a try and enjoyed. Thank you so much for sharing your kind feedback!
Danielle says
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 says
Hey Danielle! Great to hear you & your family enjoyed this one - those toppings sound perfect! (And thanks for sharing your beautiful photo on Pinterest too - very appreciated!)
Maddison Rutherford says
Had all the ingredients in my pantry! Wonderful recipe, thank you.
Kaitlin says
Love when that happens. So glad you gave it a try and enjoyed, Maddison! Appreciate the kind feedback & recipe rating - thank you!
Meg says
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 says
Hey Meg! Fun to hear you all enjoyed this - I love your adaptions! Thanks so much for sharing.
Jessica says
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 says
Hello, Jessica! Fantastic to hear how you made this your own. Great additions! Thanks for sharing your helpful feedback.
Debee De forest says
Can I make in a Slow Cooker? I am excited to try your recipes! Thank you!
Kaitlin says
Hello! 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.
Theresa Radzinsky says
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 says
Hello, Theresa! Wonderful to hear you both enjoyed! Your toppings sound wonderful. Thanks for the kind feedback - it's very appreciated!
Kate says
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 says
Hello, Kate! Perfect - what a smart way to cut down the cook time! Thrilled to hear you enjoyed it. Thanks so much for taking the time to leave such a sweet comment - very appreciated!
Cathy says
This has been a huge hit not only in our family but every where we take it! Vegan and non-vegan alike love it!
Kaitlin says
That's awesome, Cathy! Thrilled to hear it's being enjoyed by all eaters! Thanks so much for coming back to share your very kind feedback - it's appreciated.
Sarah Burke says
Kaitlin, this was quite tasty. We added 8 oz. of sautéed mushrooms and a chopped yellow pepper to the soup. We topped it with sharp cheddar. It was delicious and mild.
Kaitlin says
That's so great, Sarah! Wonderful additions, and thanks for sharing your helpful feedback!