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    Home » Recipes » Soup

    Black Bean Lentil Taco Soup

    Sep 17, 2017 by Kaitlin

    An easy vegan Lentil Taco Soup recipe with black beans! A protein-rich meal that everyone can customize with their own favorite taco toppings. (Vegan, gluten-free, oil-free.)

    Bowl of black bean lentil taco soup with avocado, corn, and tomatoes

    This black bean + lentil vegan taco soup recipe is easy to make and so cozy and satisfying.

    It is a great source of plant-based nutrients and is also high in protein and fiber. (Each serving has about 17 grams protein!)

    Plus everyone can customize theirs with their own favorite taco toppings before serving.

    So it is a fun family-friendly meal that works great for kids and crowds.

    Dry brown lentils in a glass jar with wooden spoon

    Ingredients for Taco Bean Soup

    For this recipe you will simmer in a large pot:

    • Yellow onion: Or white onion or sweet onion works great too.
    • Fresh garlic cloves: Or substitute dried garlic powder if desired.
    • Green lentils or brown lentils: I like the earthy taste of green or brown lentils with this recipe. I have not tried black lentils or red lentils, but those could probably work too.
    • 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, oregano, and more.

    Tip: Bell pepper or poblano pepper are also great additions!

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

    Customizing

    Make it spicy: Add jalapeno, cayenne pepper, medium diced green chiles, chipotle in adobo sauce. Or simply top with your favorite hot sauce before serving.

    Make it "meaty": Add your favorite vegan ground beef crumbles in place of either the lentils or black beans. (Or simply reduce lentils to make room.) I suggest cooking these separately according to package instructions. Then stir into the pot towards the end of cooking time.

    Serving

    Serve as is, or garnish your bowl with any desired toppings. A few ideas include:

    • Diced avocado or guacamole
    • Fresh cilantro
    • Hot sauce
    • Crumbled tortilla chips
    • Vegan cheese shreds (cheddar cheese)
    • Vegan sour cream
    • Squeeze of fresh lime juice

    Storing

    Store leftovers in an airtight container in the refrigerator. We find they keep for about 4-5 days. It's a great option for meal prep as well.

    Freezing: I have not tried this as a freezer meal, but I'm guessing it'd work great. Be sure to let it cool completely before placing in the freezer. Then enjoy within 1-2 months.

    Bowl of vegan lentil taco soup with toppings

    For more inspiration, also browse all easy vegan dinner recipes.

    Bowl of vegan lentil taco soup with toppings

    Black Bean Lentil Taco Soup

    Easy to make and filled with plant-based protein & nutrients. A family-friendly meal that everyone can customize with their own favorite toppings!
    4.64 from 33 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Soup
    Cuisine: Gluten-Free, Mexican-inspired, Oil-Free, Vegan
    Servings: 5 medium bowls

    Ingredients

    • 1 yellow 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 medium-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)

    Nutrition Facts
    Black Bean Lentil Taco Soup
    Amount per Serving
    Calories
    281
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    895
    mg
    26
    %
    Carbohydrates
     
    53
    g
    18
    %
    Fiber
     
    20
    g
    83
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    17
    g
    34
    %
    Vitamin A
     
    741
    IU
    15
    %
    Vitamin C
     
    16
    mg
    19
    %
    Calcium
     
    87
    mg
    9
    %
    Iron
     
    6
    mg
    33
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this Vegan Black Bean and Lentil Taco Soup recipe, also check out:

    • Mexican Quinoa Stuffed Peppers
    • Hearty Vegan Chili
    • Quinoa Black Bean Soup

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Soup + Chili Recipes

    • Mushroom Chili
    • Vegan Broccoli Potato Soup
    • Lentil Cabbage Soup
    • Vegan Coconut Curry Lentil Soup

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Kristi

      January 29, 2023 at 5:08 am

      5 stars
      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!!

      Reply
      • Kaitlin

        January 29, 2023 at 7:50 am

        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. Have a beautiful week!

        Reply
    2. Sarah

      February 05, 2022 at 5:17 pm

      4 stars
      I really liked this taco soup recipe. It is tasty and easy. I made this in my Instant pot by sauteing 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.

      Reply
      • Kaitlin

        February 05, 2022 at 5:46 pm

        Awesome, Sarah! Glad this worked out for you in the Instant Pot. Thanks so much for sharing your kind & helpful feedback!

        Reply
    3. Katie

      January 28, 2022 at 12:30 pm

      5 stars
      Really tasty and easy to make! Topped ours with vegan sour cream and hot sauce. Leftovers are delicious too.

      Reply
      • Kaitlin

        January 28, 2022 at 12:40 pm

        Awesome. Thank you for sharing!

        Reply
    4. Sandy

      January 13, 2022 at 8:38 pm

      This is a great recipe!

      Reply
      • Kaitlin

        January 14, 2022 at 8:01 am

        Wonderful to hear, Sandy! Thank you.

        Reply
    5. Jill

      June 23, 2021 at 6:08 pm

      5 stars
      Just made this for my first lentil recipe. It is delicious!! Very easy to make too. Thank you for sharing!

      Reply
      • Kaitlin

        June 26, 2021 at 11:32 am

        So wonderful to hear that Jill! Glad you gave it a try and enjoyed. Thank you so much for sharing your kind feedback!

        Reply
    6. Danielle

      May 17, 2020 at 7:29 pm

      5 stars
      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.

      Reply
      • Kaitlin McGinn

        May 19, 2020 at 12:48 pm

        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!)

        Reply
    7. Maddison Rutherford

      May 14, 2020 at 8:00 pm

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

      Reply
      • Kaitlin McGinn

        May 19, 2020 at 12:46 pm

        Love when that happens. So glad you gave it a try and enjoyed, Maddison! Appreciate the kind feedback & recipe rating - thank you!

        Reply
    8. Meg

      May 09, 2020 at 12:14 pm

      5 stars
      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!

      Reply
      • Kaitlin McGinn

        May 19, 2020 at 12:44 pm

        Hey Meg! Fun to hear you all enjoyed this - I love your adaptions! Thanks so much for sharing.

        Reply
    9. Jessica

      March 22, 2020 at 5:08 pm

      5 stars
      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!

      Reply
      • Kaitlin McGinn

        March 25, 2020 at 12:26 pm

        Hi Jessica! Fantastic to hear that & I love your adaptions. Thanks for giving it a try!

        Reply
    10. Debee De forest

      October 20, 2019 at 7:17 pm

      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.

        Reply
    11. 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.

        Reply
    12. Leanne

      July 29, 2019 at 4:48 pm

      4 stars
      I made it and did not have corn but added mushroom peppers and topped with cheese and avocado. My vegan son loved it with a splash of Franks hot sauce.

      Reply
      • Kaitlin McGinn

        September 16, 2019 at 9:36 am

        Glad your son enjoyed this, Leanne! Thanks for the kind feedback.

        Reply
    13. Theresa Radzinsky

      July 25, 2019 at 4:56 pm

      5 stars
      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.

      Reply
      • Kaitlin McGinn

        September 16, 2019 at 9:39 am

        Hi Theresa! Wonderful to hear you both enjoyed! Love all your beautiful garnishes. Thanks so much for the kind feedback - very appreciated!

        Reply
    14. 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 - 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!

        Reply
    15. Cathy

      April 11, 2019 at 7:02 pm

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

      Reply
      • Kaitlin McGinn

        April 15, 2019 at 11:08 am

        Thrilled to hear it's being enjoyed. Thanks so much for coming back to rate it and leave such a sweet comment - very appreciated!

        Reply
    16. Sarah Burke

      October 05, 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 09, 2017 at 3:46 pm

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

        Reply
    17. CK

      September 18, 2017 at 5:37 pm

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

      Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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