Quick Facts:
Time: 35 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Vegan, GF
Introduction
Taco Soup is the antidote to “there’s nothing for dinner.” This stove-top vegan version leans on quick-cooking red lentils and pantry spices to deliver a smoky chili–cumin broth balanced with bright lime. Sweet corn adds pops of texture, scallions and radish bring crunch, and everything comes together in one pot in under 40 minutes. Whether you’re feeding a family, meal-prepping for the week, or just craving something warming yet fresh, this bowl checks every box and fits every budget.
Craving more spins on this theme? Don’t miss our Taco Soups
Why You’ll Love It
- Weeknight-easy: Clear steps, set times, no special tools.
- Flexible: Mild or spicy, chunky or smooth—your call.
- Balanced flavor: Sweet corn + bright lime + toasty spices.
- Great leftovers: Thickens slightly; flavors meld by day two.
Taco Soup — One-Pot, 35 Minutes, Vegan & GF
Ingredients
Equipment
Method
- Heat oil over medium heat in a medium Dutch oven. Sweat onion (and poblano if using) with a pinch of salt until glossy and soft, about 5 minutes.
- Add garlic and tomato paste. Cook until paste deepens in color. Add chili powder, cumin, smoked paprika, oregano, and coriander; stir until fragrant, about 1–2 minutes.
- Stir in the rinsed lentils to coat with the spiced oil mixture.
- Pour in crushed or diced tomatoes and 4 1/2 cups broth. Scrape the pot’s bottom to release stuck bits.
- Bring to a simmer, reduce heat, and cook uncovered for 15–18 minutes until lentils are tender but intact. Stir occasionally. Add more broth if it thickens too much.
- Add corn and heat through for 3–4 minutes. Season with salt and pepper. Stir in lime juice off heat.
- Ladle into bowls. Top with radishes, scallions, cilantro, and extra lime if desired. Let rest 2 minutes before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 poblano or green bell pepper, diced (optional)
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 2 1/2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp ground coriander (optional, citrusy lift)
- 1 cup red lentils, rinsed
- 1 (28-oz) can crushed tomatoes or 2 (14.5-oz) cans diced tomatoes, with juices
- 4 1/2–5 cups low-sodium vegetable broth
- 1 1/2 cups corn kernels (frozen or canned, drained)
- 1 tsp kosher salt to start, plus more to taste
- Black pepper to taste
- 2–3 tbsp fresh lime juice
- For topping: thinly sliced radishes, scallions, cilantro, extra lime
What each ingredient does:
Oil: carries spice • Onion/pepper: savory base • Garlic: aromatic punch • Tomato paste: depth • Chili powder/cumin/paprika/oregano/coriander: taco profile • Lentils: fast protein + body • Tomatoes/broth: volume and acidity • Corn: sweetness • Salt/pepper: seasoning • Lime: brightness • Toppings: texture and freshness.
Pro tip: If using crushed tomatoes, the broth will be richer; with diced tomatoes, it’ll be looser—both excellent.
Substitutions & Swaps
- Aromatics: Swap poblano for more mild bell pepper or omit.
- Legumes: Replace 1/2 cup lentils with a can of black beans, drained and rinsed.
- Heat: Add chipotle powder or minced chipotle to taste.
- Body: Stir 1 tbsp masa harina or crushed baked tortilla strips in the last 5 minutes to thicken.
- Creaminess: Finish with 1/2 cup coconut milk or a swirl of unsweetened plant yogurt off heat.
- Dietary: All components are naturally vegan and gluten-free; verify packaged goods.
Shortcuts: Use jarred minced garlic, frozen diced onions, and frozen corn to cut prep to 5 minutes.
For more customizable bowls, browse our full lineup of soups
Equipment Notes
A medium Dutch oven (4–5 qt) keeps simmer steady and prevents scorching. A silicone spatula scrapes the fond after blooming spices. An immersion blender offers a partial blend for creaminess if desired; blend briefly to avoid over-pureeing the lentils.
Step-by-Step
- Base (5 minutes): Heat oil over medium. Sweat onion (and poblano if using) with a pinch of salt until glossy and soft.
- Bloom (1–2 minutes): Add garlic and tomato paste; cook until paste deepens. Sprinkle in chili powder, cumin, smoked paprika, oregano, and coriander; stir until fragrant.
- Build (1 minute): Stir in lentils to coat with spice and oil.
- Liquids (0–1 minute): Add tomatoes and 4 1/2 cups broth; scrape bottom to release stuck bits.
- Simmer (15–18 minutes): Bring to a simmer; reduce heat. Cook, stirring a few times, until lentils are tender but intact. If it thickens too much, add the final 1/2 cup broth.
- Finish (3–4 minutes): Add corn; heat through. Season with salt and pepper, then stir in lime juice off heat.
- Serve: Ladle into bowls; top with radishes, scallions, and cilantro. Rest 2 minutes before serving.
Doneness cues: Lentils soft but not mushy; soup lightly thickened; surface shimmering.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop veg and pre-measure spices up to 48 hours ahead; store toppings separately.
- Fridge: 3–4 days, sealed.
- Freeze: Up to 3 months; thaw in the fridge overnight.
- Reheat: Stovetop over low, adding a splash of broth or water; re-lime to brighten.
How to Lighten / Make It Creamy
- Lighten: Reduce oil to 1 tsp and sweat with a splash of water; finish with more lime and cilantro.
- Creamy: Blend 1–2 cups soup until silky and return, or stir in coconut milk/yogurt off heat. Temper coconut milk by warming with a ladle of hot soup first.
Toppings, Garnishes & Finishes
Crunch: Thin radish, toasted pepitas.
Fresh: Cilantro, scallions, lime zest.
Tang/Heat: Extra lime, light drizzle of chili oil or a pinch of flakes.
Sides & Pairings
Great with warm corn tortillas, a cucumber-avocado salad, or cilantro-lime quinoa. Sip sparkling water with lime or a fruity iced tea.
Scaling the Recipe
For a crowd, double everything and use a 6–7-qt pot. Keep simmer moderate; add corn later so it stays crisp. To halve, use 1 (14.5-oz) can tomatoes and 2 1/2–3 cups broth; keep seasoning proportional and taste at the end.
Nutrition & Dietary Notes
Rich in plant protein and fiber from lentils and corn. Naturally free from dairy, eggs, and gluten. For lower sodium, use no-salt-added tomatoes and adjust salt at the end.
Troubleshooting
- Flat flavor? Add a pinch of salt, a squeeze of lime, and a small splash of vinegar.
- Too spicy? Add more broth and a little maple or sugar, then re-lime.
- Too thick? Add broth in 1/4-cup splashes until ladleable.
- Too thin? Simmer a few minutes uncovered, or stir in 1 tsp masa harina.
FAQs
Can I cook it in a slow cooker? Yes: sauté aromatics and spices, then slow-cook on LOW 4–5 hours with lentils; add corn in the last 30 minutes.
Can I use green or brown lentils? They take longer; simmer 25–30 minutes and add more broth as needed.
Is it meal-prep friendly? Absolutely; portions reheat quickly and freeze well.
Can I make it creamy without coconut? Blend part of the soup or stir in a little cashew cream.
How spicy is it? Mild-medium; adjust with jalapeño, chipotle, or flakes.
Variations
- Herby Verde: Swap tomatoes for tomatillos or salsa verde; add chopped cilantro stems during simmer.
- Smoky Ancho: Use ancho chili powder and add a roasted poblano in step 1.
- Creamy Lime: Stir in coconut milk and extra lime for a silky citrus finish.
Chef Notes / Test Kitchen Tips
Rinse red lentils until water runs mostly clear—this keeps the broth from turning gluey. The most reliable flavor bump? Add lime off heat and let the soup rest for 2 minutes before serving; acidity settles and the spice notes round out.
Conclusion
When time is short but comfort is non-negotiable, Taco Soup delivers: smoky, bright, and ready in 35 minutes. It keeps well for lunches, takes to toppings like a champ, and welcomes any veg you have on hand. If it earns a spot in your rotation, leave a rating and share how you topped your bowl.
