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Denby Recipe | Red Lentil & Tortilla Soup

Denby | Red Lentil & Tortilla Soup

This red lentil and tortilla soup recipe from Sandhyas Kitchen is a quick, easy and healthy dish, serve on Denby Studio Grey for maximum style.

Total Time: 25 minutes | Servings: 3


  • ​1/2 cup red quick cooking lentils - masoor dal washed and drained
  • 3/4 cup chopped red onion
  • 3/4 yellow bell pepper
  • 1 cup cooked black beans
  • 1/2 frozen sweet corn
  • 1 tbsp minced garlic
  •  1 tsp ground cumin
  • 1/4 tsp chilli powder or cayenne pepper
  • 3/4 tsp smoked paprika 
  • 3/4 salsa
  • 1 cup of crushed tomatoes or canned chopped tomatoes
  • 1 1/2 cup of vegetable broth
  • 1/2 to 1 cup water (optional)
  • Salt and pepper to taste


  • Baked tortilla strips
  • Avocado
  • Lime slice
  • Jalapenos
  • Coriander leaves
  • Finely diced onions


  1. Add all the ingredients (apart from the cooked black beans and your toppings) into a deep pot and bring it to a boil
  2. Allow the lentil soup to simmer for another 20 minutes or so, or until the lentils are soft
  3. Add the black beans and allow the soup mixture to cook for another 5 minutes
  4. Transfer this hearty vegan soup to individual bowls and top with the baked tortilla strips, sliced avocado, lime wedge, finely diced onions, sliced jalapenos and cilantro