Slow Cooker Taco Lentil Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 teaspoons - olive oil
  • 4 cloves - garlic, minced
  • 1 - red bell pepper, thinly sliced
  • 1 - white onion, diced
  • 1 - jalapeno, seeded, diced
  • 1 cups - green or brown lentils, rinsed
  • 1 cans - 28 oz. crushed tomatoes
  • 4 cups - vegetarian broth
  • 1 cans - 15 oz. black beans, rinsed, drained
  • 2 tablespoons - chili powder
  • 1 tablespoons - cumin
  • 1 teaspoons - dried oregano
  • 1/2 teaspoons - paprika
  • 1/4 teaspoons - onion powder
  • 1/2 teaspoons - cayenne pepper, optional, if you like a little heat
  • 1 teaspoons - salt
  • - ground black pepper, to taste
  • 1 cups - frozen organic corn
  • Directions:

    Place a medium skillet over medium high heat. Add in olive oil, garlic, bell pepper, onion and jalapeno; sauté for 5 minutes or until onions begin to brown and soften. Transfer to the slow cooker.

    Add in the remaining ingredients (except for the corn) to the slow cooker: lentils, crushed tomatoes, vegetarian broth, black beans and spices. Stir ingredients together to combine, then cover and cook for 3-4 hours on high or 7-8 on low. 20 minutes before serving, stir in frozen corn.

    Once soup is done, distribute into bowls (or do a meal prep) and top each with 2 tablespoons of cheese. Garnish with extra fixings such as cilantro and jalapeno. Makes 4 servings.

    Brief Description

    A hearty taco flavored soup made with lentils, black beans, tomatoes, and rich seasoning.

    Main Ingredient:

    lentils

    Category:  Soups

    Cuisine:  Mexican

    Prep Time: 25 min
    Cook Time: 6 hour(s) 15 min

    Posted By:

    Bonadio

    Posted On:

    March 12, 2019

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