If you’re searching for a comforting, wholesome meal that’s easy to prepare but feels extra special, you’re going to love this Creamy Lentil Soup with Crispy Tortilla Topping Recipe. It’s a slow cooker delight packed with nourishing veggies and tender red lentils, finished off with golden, crunchy tortilla strips that add the perfect texture contrast. Trust me, once you try this, it will become a go-to soup in your rotation!
Why You’ll Love This Recipe
- Effortless Slow Cooker Prep: Just toss everything in and let it cook while you go about your day.
- Perfect Creamy Texture: The red lentils naturally thicken the soup without any heavy cream needed.
- Crunchy Tortilla Topping: Adding crispy tortilla strips is a game changer for texture and flavor balance.
- Nutritious and Filling: Packed with veggies, protein, and fiber—your body will thank you.
Ingredients You’ll Need
This soup shines because of its simple, fresh ingredients that work harmoniously. I always recommend choosing firm, fresh vegetables, and a quality vegetable stock to get the best flavor from this creamy lentil soup with crispy tortilla topping recipe.
- Onion: Adds subtle sweetness and depth; finely diced helps it melt into the soup.
- Red bell pepper: Brings a fresh pop of color and a mild peppery flavor.
- Carrots: Naturally sweet, they complement the earthiness of lentils perfectly.
- Maris Piper potatoes: Their floury texture helps thicken the soup wonderfully.
- Red lentils: Cook quickly and create that creamy texture without cream.
- Vegetable stock: Use low-sodium stock if you want better control over the saltiness.
- Salt and black pepper: Simple seasonings to enhance all the natural flavors.
- Baby spinach: Stirred in at the end to add a fresh green touch and boost nutrition.
- Grated cheddar cheese: Melts beautifully into the soup for that luscious creaminess.
- Olive oil: For brushing the tortillas, adding flavor and helping them crisp up.
- Garlic salt: Gives an extra savory kick to the crunchy topping.
- Dried parsley: For herby freshness on the tortillas.
- Plain tortilla wrap: The secret weapon for that irresistible crispy topping.
Variations
One of my favorite things about this creamy lentil soup with crispy tortilla topping recipe is how easily you can tailor it. I’ve played around with a few tweaks depending on what’s in the kitchen or what flavors I’m craving.
- Adding smoked paprika: I’ve added smoked paprika to the soup for a smoky depth that pairs beautifully with the crispy tortillas.
- Using kale instead of spinach: When I want a heartier green, I swap in chopped kale, though I add it earlier so it softens well.
- Vegan variation: Simply skip the cheddar cheese or use a plant-based cheese alternative for a totally vegan-friendly version.
- Spicy twist: Toss in a diced jalapeño or a pinch of cayenne when sautéing the veggies for a nice kick.
How to Make Creamy Lentil Soup with Crispy Tortilla Topping Recipe
Step 1: Load Your Slow Cooker with Goodness
This is where the magic begins. Simply add your diced onion, red pepper, carrots, potatoes, red lentils, vegetable stock, salt, and pepper into your slow cooker. I love that everything can go in raw—you don’t have to fuss with sauteeing first. Make sure the lentils are submerged; they’ll soak up the liquid and meld all the flavors during cooking. Set it on high for 4 hours or low for 6 hours. Walk away and let the slow cooker do its work.
Step 2: Prepare Your Crispy Tortilla Topping
While the soup simmers away, preheat your oven to 200°C (400°F). Mix the olive oil, garlic salt, and dried parsley in a small bowl, then brush this fragrant blend onto one side of the tortilla. I slice mine into thin strips because I love the crunch in every bite, but wedges work perfectly too. Lay the pieces in a single layer on a baking tray and bake them for 5-7 minutes until crispy and slightly golden. Let them cool for a perfect topping.
Step 3: Stir in Fresh Greens and Cheese
Once your soup has cooked and the lentils are tender, stir in the baby spinach and grated cheddar cheese. The heat will wilt the spinach instantly and melt the cheese into a creamy dream. This step transforms the soup from hearty to downright luxurious—don’t skip it!
Step 4: Serve It Up with That Crunch
Ladle the soup into bowls and top generously with your crispy tortilla strips. They add that contrast in texture and flavor that really makes this creamy lentil soup with crispy tortilla topping recipe unforgettable. My family goes crazy for that crunch!
Pro Tips for Making Creamy Lentil Soup with Crispy Tortilla Topping Recipe
- Rinse Lentils Well: I always rinse the red lentils under cold water to remove any impurities and prevent foaming during cooking.
- Cut Veggies Uniformly: Chopping vegetables into similar sizes helps them cook evenly and gives consistent texture.
- Watch Tortilla Strips Closely: Ovens can vary—keep an eye on the tortillas to avoid burning; they crisp up quickly once they start.
- Add Spinach Last: Adding spinach at the end preserves its bright color and nutrients instead of making it mushy.
How to Serve Creamy Lentil Soup with Crispy Tortilla Topping Recipe
Garnishes
I often sprinkle a little extra grated cheddar or some freshly chopped cilantro on top, but you could add a dollop of sour cream or a squeeze of lime for brightness. Those crunchy tortilla strips are a must—they add that little hint of smoky garlic flavor and texture that really lifts the soup.
Side Dishes
This soup stands well on its own, but I love serving it with a crisp green salad or some warm crusty bread to mop up every last drop. Sometimes I make a simple avocado and tomato salad on the side for extra creaminess and freshness.
Creative Ways to Present
If you’re hosting, I like to serve the soup in wide-rimmed shallow bowls and place the crispy tortilla strips in a little ramekin next to each bowl so guests can add as much crunch as they want. For a fun twist, you can also layer the soup and topping in clear glasses for an appealing visual effect.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 3 days. If you plan to keep some for later, I recommend storing the crispy tortilla strips separately, so they stay crunchy when you reheat the soup.
Freezing
This creamy lentil soup freezes beautifully. I cool it completely, then portion it into freezer-safe containers. Avoid freezing the tortilla topping; just make fresh ones after thawing and reheating the soup for best texture.
Reheating
Reheat your soup gently on the stove or in the microwave, stirring occasionally to help everything meld back together nicely. If it thickens too much, add a splash of vegetable stock or water. Then, just top with freshly baked crispy tortilla strips to bring that crunch back to life.
FAQs
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Can I use other types of lentils in this Creamy Lentil Soup with Crispy Tortilla Topping Recipe?
You can use other lentils like green or brown lentils, but keep in mind they take longer to cook and don’t break down as much, so your soup won’t be as creamy. Red lentils are ideal here because they soften quickly and add richness without needing cream.
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Can I make the crispy tortilla topping ahead of time?
Yes! You can prep the crispy tortilla strips a day in advance and store them in an airtight container at room temperature. Just don’t add them to the soup until serving, so they keep their crunch.
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Is this Creamy Lentil Soup with Crispy Tortilla Topping Recipe suitable for vegans?
To make it vegan, simply omit the cheddar cheese or replace it with a vegan cheese alternative. The soup itself and the tortilla topping are already vegan-friendly, making it an easy adjustment.
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What if I don’t have a slow cooker?
No slow cooker? No problem! You can simmer all the ingredients in a large pot on the stove over low heat for about 40-50 minutes until the lentils and veggies are tender, stirring occasionally to prevent sticking.
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How spicy is this soup?
This recipe is mild and comforting by default, but you can easily add a bit of heat by incorporating chili flakes or fresh jalapeño to suit your taste.
Final Thoughts
I absolutely love how this Creamy Lentil Soup with Crispy Tortilla Topping Recipe turns out every single time — it’s warm, filling, and has that secret little crunch that keeps everyone reaching for seconds. When I first tried making lentil soup in the slow cooker, I used to struggle with getting the texture just right, but this recipe fixes that beautifully. If you want a hearty meal without all the fuss, you’ve got to give this one a try. I’m confident you’ll find it as comforting and satisfying as I do, whether you’re feeding the family or just cozying up solo on a chilly evening.
Print
Creamy Lentil Soup with Crispy Tortilla Topping Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: International
- Diet: Vegetarian
Description
Hearty and nutritious slow cooker lentil soup loaded with vegetables, red lentils, and topped with creamy cheddar cheese and crispy homemade tortilla strips for a delightful crunch.
Ingredients
Soup Ingredients
- 1 onion (peeled and finely diced)
- 1 red bell pepper (deseeded and finely diced)
- 3 carrots (peeled and chopped into small pieces)
- 2 medium Maris Piper potatoes (peeled and chopped into small cubes)
- 100 g (1/2 cup) red lentils
- 720 ml (3 cups) vegetable stock
- ½ tsp salt
- ¼ tsp black pepper
- 60 g (2 packed cups) baby spinach
- 75 g (3/4 cup) grated cheddar cheese
Tortilla Ingredients
- 1 tbsp olive oil
- ½ tsp garlic salt
- ½ tsp dried parsley
- 1 plain tortilla wrap
Instructions
- Prepare Ingredients: Peel and finely dice the onion and red bell pepper, peel and chop the carrots into small pieces, peel and cube the Maris Piper potatoes, and rinse the red lentils to prepare all components for the soup.
- Add to Slow Cooker: Place the diced onion, red pepper, carrots, potatoes, red lentils, vegetable stock, salt, and black pepper into the slow cooker, ensuring even distribution of ingredients.
- Cook Soup: Set the slow cooker to high for 4 hours or low for 6 hours, allowing the lentils and vegetables to soften and meld together perfectly.
- Prepare Crispy Tortilla Strips: While the soup cooks, preheat the oven to 200°C (400°F). Mix olive oil, garlic salt, and dried parsley in a small bowl and brush this mixture on one side of the tortilla wrap.
- Cut and Bake Tortilla: Slice the tortilla into thin strips or wedges, lay them out single-layered on a baking tray, and bake for 5-7 minutes until crisp and golden. Remove and let cool for topping.
- Finish Soup: Once the soup is cooked, stir in the baby spinach and grated cheddar cheese, allowing the cheese to melt slightly and spinach to wilt into the warm soup.
- Serve: Divide the soup into bowls and garnish with the crispy tortilla strips for added texture and flavor.
Notes
- This nutritious slow cooker lentil soup is packed with vegetables and creamy red lentils.
- The crispy tortilla strips add a delightful crunch and complement the creamy texture of the soup.
- You can customize the seasoning according to taste or add other herbs like cilantro or cumin for a different flavor profile.
- To make this vegetarian, ensure the vegetable stock is free from animal products.
- Leftovers keep well in the fridge for 2-3 days and reheat nicely on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 7 g
- Sodium: 1336 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 19 mg
