bowl of lentil taco soup with avocado, corn, and tomatoes
4.6 from 10 votes

Black Bean Lentil Taco Soup

Super easy yet incredibly flavorful Lentil Black Bean Taco Soup! A family-friendly meal that everyone can load up with their own favorite toppings. (Vegan, gluten-free, oil-free)
Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Dish, Soup
Cuisine: Gluten-Free, Mexican, Oil-Free, Vegan
Servings: 5 medium bowls


  • 1 onion
  • 3 cloves garlic
  • 1 cup brown lentils (uncooked)
  • 15 oz. can diced tomatoes (I like petite)
  • 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, dairy-free cheese, green onion, hot sauce


  • Dice onion.
  • In a stockpot over med-high heat, saute onion in 3 Tbsp. broth/water for about 6-7 minutes.
  • 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.


Calories: 294kcal | Carbohydrates: 57g | Protein: 17g | Fat: 1g | Potassium: 895mg | Fiber: 21g | Sugar: 8g | Vitamin A: 1430IU | Vitamin C: 19.8mg | Calcium: 86mg | Iron: 6.1mg