Easy vegan 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 Bean & Lentil Taco Soup is easy to make and so cozy & satisfying. It's a great source of plant-based nutrients and protein. We use a simple homemade taco seasoning blend to infuse some delicious fiesta-style flavors.
Plus everyone can load theirs up with their favorite taco toppings before serving. So it's a fun family-friendly meal that works great for kids and crowds.
Ingredients for Taco Bean Soup
For this recipe you will need:
- Yellow onion
- Garlic
- Green/brown lentils
- Diced tomatoes (or fire-roasted if desired)
- Black beans
- Sweet corn
- Vegetable broth
- Taco seasoning (I use my homemade taco seasoning blend)
Then add any desired toppings such as hot sauce, avocado, fresh cilantro, crumbled tortilla chips, vegan cheese shreds, vegan sour cream, etc.
Black Bean Lentil Taco Soup
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)
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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 and star rating below if you give it a try. Your feedback is greatly appreciated - thank you!)
Jill
Just made this for my first lentil recipe. It is delicious!! Very easy to make too. Thank you for sharing!
Kaitlin
So wonderful to hear that Jill! Glad you gave it a try and enjoyed. Thank you so much for sharing your kind feedback!
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! 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
Had all the ingredients in my pantry! Wonderful recipe, thank you
Kaitlin McGinn
Love when that happens. So glad you gave it a try and enjoyed, Maddison! Appreciate the kind feedback & recipe rating - thank you!
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! Fun to hear you all enjoyed this - I love your adaptions! Thanks so much for sharing.
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! Fantastic to hear that & I love your adaptions. Thanks for giving it a try!
Debee De forest
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.
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.
Leanne
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.
Kaitlin McGinn
Glad your son enjoyed this, Leanne! Thanks for the kind feedback.
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! Wonderful to hear you both enjoyed! Love all your beautiful garnishes. Thanks so much for the kind feedback - very appreciated!
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 - 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
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
Thrilled to hear it's being enjoyed. Thanks so much for coming back to rate it and leave such a sweet comment - very appreciated!
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.