Alright, Let Me Tell You About This Soup (It’s a Bit of a Journey)

You know when you stumble on a recipe so good that you wanna text three people about it before the bowls even hit the table? That’s me with this Decadent Lentil Tortilla Soup. Honestly, I kind of invented it by accident on a rainy Tuesday when all I had was lentils, a can of tomatoes, and a slightly suspicious bag of tortilla chips. My partner likes to call it “leftovers soup” but—here’s the thing—now everyone requests it. Not to sound dramatic but, this soup might be the reason I survived the winter of ’19 (if you know, you know). Describing it: hearty as a bear, comforting as an old jumper, and with a crunch at the end that just hits different.

Anyway, kettle’s on, let’s make soup.

Why You’ll Love This—Trust Me

I make this when the fridge is doing that awkward thing where nothing matches, or when I need to impress someone but secretly can’t be bothered to fuss. My family goes a bit over-the-top for this because it somehow tastes better the next day (assuming any actually survives until tomorrow, which—let’s be real—is rare in this house). Plus, it’s sort of forgiving. Did I once use the wrong beans by accident? Yep. Did they notice? Nope. (Though, to be fair, my dad will eat anything if there’s cheese involved.)

Oh, and, little confession: I used to hate chopping onions, but now I just shove on a podcast and pretend I’m on a cooking show, and suddenly the soup tastes even better.

Here’s What You’ll Need (Plus a Few Shortcuts)

1 cup dried lentils (brown or green work—red get mushy but that’s not always a bad thing. I sometimes use canned lentils to save hassle, just rinse them really well.)
1 big onion, diced. My grandma swore by white onions, but whatever you’ve got hiding in the pantry is fine.
2 cloves garlic (no judgment if you double it—or use garlic powder because, ya know, sometimes it’s easier.)
1-2 carrots, chopped smallish. Celery also works, or skip it if you’re not feeling it.
1 bell pepper, any color. Or just some frozen mixed veg; honestly, who’s got time?
1 can (400g) diced tomatoes
4 cups vegetable broth (cube, concentrate, or homemade if you’re feeling fancy)
1 tsp smoked paprika. Regular paprika works too, or a pinch of chipotle for heat.
1 tsp cumin
1 tsp chili powder (or more—it’s your mouth!)
1 handful tortilla chips (I break them up with my hands right into the pot. Or sometimes I use corn tortillas torn up, because that’s what I have)
Salt & pepper—taste as you go
Toppings: Avocado, shredded cheese, sour cream, lime wedges, coriander/cilantro… go wild

How I Actually Make It (Not a Science, Honestly)

Sweat the veggies. Heat a splash of oil in a biggish pot (soup likes room). Add onion, carrot, and bell pepper. Let them soften for about 5 mins—you can wander off and check your phone but give it a stir when you remember.
Stir in garlic and spices. Press or chop in your garlic and dump in the smoked paprika, cumin, and chili powder. Sniff appreciatively, unless you sneak in too much chili and need to open a window. Give it 1 min.
Time for lentils, tomatoes, and broth. Pour in drained lentils, can of tomatoes (juice and all), and broth. Sometimes mine bubbles over because I forget to skim the foam; don’t worry if it looks a bit weird here—it sorts itself out.
Boom—let it simmer. Bring the whole lot to a boil, then turn the heat way low and let it have a gentle bubble. 25-30 minutes for dried lentils (or about 10 if you used the canned kind). This is prime time to figure out what’s for pudding.
Crumble in your tortilla chips. Do this when the soup’s almost done—5 mins before the end. They thicken everything up and taste magic.
Check for seasoning. Here’s where I usually sneak a taste (or three). Toss in a pinch more salt if needed, or a splash more broth if things got too thick.
Server up with toppings. Bowls, pile up avocado or whatever you’ve got, squeeze lime, sprinkle cheese. Optional but highly encouraged: extra chips on top. It’s actual bliss.

Lentil Soup Notes—Because Nobody Gets it Perfect First Try

Red lentils go super soft and turn the soup kinda creamy—I like both, but my uncle says it’s “wrong” (he’s a traditionalist, ignore him)
If you use canned lentils, your soup’s ready in a heartbeat, which is ace if it’s already 8pm and people are hangry
One time I forgot the cumin—honestly, it was kind of bland, so don’t skip it (unless you hate cumin—then just pile on the cilantro)
This freezes like a champ, though, truthfully, there’s not been much left to freeze around here

The Variations I’ve Tried (Some Awesome—One Not So Much)

I once tossed in some black beans and corn for a Tex-Mex-y feel. 10/10 would do again.
Chickpeas were surprisingly tasty. On second thought, they take longer to get tender, so pre-cook or just use a can (learn form my mistake!)
Threw in chipotle once—made it serious fire, maybe too much for my mum. You’ve been warned
I tried making it “creamy” with coconut milk. Hmm. Not my favourite. Next.

Equipment—And My Usual Kitchen Shenanigans

Big pot or Dutch oven (I keep saying everyone needs one, but honestly, I did this in a cheap saucepan for years)
Chopping board and knife (feel free to just break stuff up with your hands, I won’t tell)
Ladle—a big serving spoon works fine, though I did once pour straight form the pot into a mug and called it lunch

Storing This (If You Somehow Don’t Eat It All At Once)

Let it cool, then pop it in a lidded tub and shove it in the fridge—good for at least 3 days, probably more. You can freeze it, too, in portions if you’re one of those organized folks. Though, honestly, in my house it never lasts more than a day!

How I Serve It—Family Style and Otherwise

Hot bowls, each person gets to pile on their own toppings (kind of a mini competition at this point—who can make the fanciest one). My personal favourite: tons of lime, avocado, and more chips. Once served with crusty bread, and, weirdly, it worked. Tradition?

Pro Tips—Learnt the Hard Way

I once tried rushing the simmering—ended up with weirdly crunchy lentils. Just don’t. Let them get nice and soft; you won’t regret it.
Watch your salt, especially if your broth’s salty. Or, if you goof, add a splash of water (or tomato juice—worked for me once!)
If your soup looks way too thick, that’s normal after the chips go in. Stir in another glug of broth or even water—it sorts right out.

FAQ—The Usual (and Less Usual) Questions I Get

Can I make this in a slow cooker?
Oh, absolutely! Just toss everything (except the chips and toppings) in, cook on low 6-7 hours or high for 3-ish. Add chips right before serving or they’ll disintegrate into mush (learned that one the hard way).
Can I use chicken broth instead?
Yep, though it’s not veggie then. I sometimes do if that’s what’s in the cupboard. Works fine.
What if I don’t have tortilla chips?
Rip up some corn tortillas or even stale bread—don’t fuss. Actually, thick stale bread makes an old-school rustic soup out of it. Little unconventional but I love it.
Can I freeze it?
Yup—just skip adding the chips before freezing, otherwise they get weird. Add fresh when you reheat. Here’s a guide I’ve used if you want to nerd out about soup freezing.
Is this spicy?
Only as much as you want it. Make it hot, or totally mellow. You’re the boss of your own soup. By the way, if you love Southwest flavors check out this vegan version too.
Any good sides?
You bet: cornbread’s epic, a simple slaw, or just smugly eat it with a spoon standing at the counter (no judgment here).

So, there it is! My Decadent Lentil Tortilla Soup—not fancy, but I reckon pretty special all the same. And hey, if all you’ve got is an onion, lentils, and some old chips, you’re halfway there…

Decadent Lentil Tortilla Soup: My Cozy Go-To Recipe