Salsa Verde Lentil Soup
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Simple, quick and delicious, this Salsa Verde Lentil Soup is the perfect fall dinner. Ready in 30 minutes and packed with flavor!
It is soup season y’all. There is nothing cozier than a pot of soup on the stove. It smells delish and makes the best leftovers. This Salsa Verde Lentil Soup is simple (short list of ingredients), quick (ready in 30 minutes) and delicious! Filled with veggies & lentils and topped off with vegan yogurt, avocado and tortilla chips. The perfect bite!
Step One: Prep the Ingredients
The ingredient list for this soup is simple & sweet. Here is what you need:
- avocado oil
- yellow onion
- bell pepper
- jalapeño
- garlic
- cumin
- garlic powder
- onion powder
- pepper
- broth – I used vegan chicken broth
- salsa verde – homemade or store-bought
- cooked lentils
- cilantro
- lime juice
Step Two: Cook the Soup
Start by getting those veggies nice and tender. Heat the oil in a stock pot over medium heat. And the onion, bell pepper, jalapeño, garlic and dry seasonings. Cook down for 8-10 minutes, or until the veggies are soft, stirring frequently.
Pour in the broth, salsa verde and lentils. Bring to a boil, lower the heat and simmer for 10 minutes. Add the cilantro & lime juice, taste and adjust the seasonings as needed.
Step Three: Serve
To serve the soup ladle it into bowls. And now, for toppings…the best part. I like to top mine with avocado slices, non-dairy yogurt and more cilantro.
And don’t forget the tortilla chips. They add the perfect crunch!
This soup is great the first day, but the leftovers are even better! Perfect next day lunches.
Tips & Tricks
I bought my lentils pre-cooked from the produce section at the store. If making from scratch, cook them separately so they don’t absorb all of the broth in the soup.
Need more recipe inspo? Check these out:
Salsa Verde Lentil Soup
Ingredients
- 2 tablespoons avocado oil
- 1 yellow onion diced
- 1 bell pepper diced
- 1 jalapeño diced, optional
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 4 cups broth I used vegan chicken broth
- 12 ounces salsa verde homemade or store-bought
- 2.5 cups cooked lentils see notes
- 2 tablespoons cilantro chopped
- lime juice to taste, start with 1/2 lime
- tortilla chips, non-dairy yogurt, avocado optional, for serving
Equipment
Instructions
- Heat the oil in a stock pot over medium heat. And the onion, bell pepper, jalapeño, garlic and dry seasonings. Cook down for 8-10 minutes, or until the veggies are soft, stirring frequently.
- Pour in the broth, salsa verde and lentils. Bring to a boil, lower the heat and simmer for 10 minutes. Add the cilantro & lime juice, taste and adjust the seasonings as needed.
- To serve, ladle the soup into bowls and top with avocado, vegan yogurt and serve with chips on the side.
Video
Notes
- I bought my lentils pre-cooked from the produce section at the store. If making from scratch, cook them separately so they don’t absorb all of the broth in the soup.
We keep coming back to this one – it’s sooooo good! There’s a lot to be said for how simple this dish is and yet it’s packed with flavor. Making it again this week!
Thanks so much Lauren!
Delicious! Full of flavor and so easy. Thank you!
One of the most delicious lentil soup recipes I’ve ever tried. So flavorful, so comforting. I will make it again and again. I didn’t have lentils from the frozen section on hand, so I used dried lentils and cooked the lentils with the lid on the pot in the soup for about 45 minutes to an hour. I cheated and added jalapeño paste and cilantro paste from the produce section (comes in a tube) and I also used Better than Bouillon roasted chicken flavor into the broth. I added shredded carrots towards the end of cooking, and I topped the soup off with extra cilantro, fresh squeezed lime juice and crushed Tostito Cantina chips. Absolutely amazing recipe! Even better the next day.
So glad you liked it!
Made this for dinner Sunday and it was a hit! Will definitely make again.
Thanks Tracy!