Super Easy Lentil Tortilla Soup

5 from 3 reviews


  • 1 tablespoon olive oil, avocado oil, or ghee
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 28 ounce can of diced tomatoes
  • 2 tablespoons tomato paste
  • 48 ounces beef bone broth
  • 20 ounces Fillo’s Peruvian Lentils

For the garnishes

  • 1/4 cup avocado oil
  • 4 chickpea tortillas, cut into strips
  • sour cream or coconut cream
  • fresh cilantro
  • green onions
  • lime wedges


  1. Place a large pot over medium heat. Add fat along with the onion and bell pepper. Sauté for 5-7 minutes, until the onion becomes translucent. Add garlic cloves and sauté for another 3 minutes.
  2. Add salt, chili powder, cumin, smoked paprika, and cayenne pepper. Then add the diced tomatoes, tomato paste, beef broth, and lentils. Mix to combined, cover and let come a low boil for 10 minutes.
  3. While the soup comes to a boil, place a small pan over medium heat and add the 1/4 cup avocado oil. Once hot, add the strips of tortillas and let cook in the oil for 10-15 seconds, until they begin to brown. Remove them from the oil with a slotted spoon and place on a paper towel then sprinkle with salt.
  4. Once the soup is done cooking, top it with tortilla crisps, cream, cilantro, green onions, and a lime wedge.

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