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Lentil, Bean and Greens Tortilla Soup

This chili-style soup is ready in about 30 minutes, thanks to fast-cooking, protein-rich lentils. It has a hint of sweetness from sweet potatoes and bold, rich flavor from the perfect spice blend.

Lentil, Beans and Greens Tortilla Soup with avocado, tortilla strips and jalapeño
Lentil, Beans and Greens Tortilla Soup with avocado, tortilla strips and jalapeño

Makes about 4 servings


1/2 cup dry lentils (red, green or both)

2-1/2 cups hot water

1/3 cup chopped onion

1/2 medium sized sweet potato, diced fine (about the size of a green pea)

3 garlic cloves, minced

1 14.5 ounce can diced tomatoes

1-15 ounce can black beans (include the liquid)

2-1/2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon oregano

1/4 - 1/2 teaspoon extra hot chili powder, depending on heat preference (can be found in Asian markets or substitute cayenne pepper)

1/2 teaspoon salt

2 large handfuls chopped greens (about 1-1/2 cups) (I used collard greens)


1. Rinse lentils before cooking. Put lentils and hot water in a medium sized pot and bring to boil, then reduce to medium high heat.

2. Add onions and sweet potatoes to pot and cook for about 5-7 minutes or until sweet potatoes and lentils start to soften. Stir.

3. Reduce heat to medium-low then add garlic and tomatoes. Stir, and let simmer for 2-3 minutes.

3. Add black beans and stir.

4. Add in all spices and stir well. Taste and adjust salt if needed.

5. Add in chopped greens and cook for about 5 minutes or until greens have softened. Taste again and adjust salt and other spices as needed. Let simmer for another 5-10 minutes on medium-low to low heat, until soup is hot and all vegetables are tender, but not mushy or overcooked.

Optional Toppings: Cilantro, avocado, fresh jalapeño, tortilla strips



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