Slow Cooker Taco Lentil Soup
Incredible nutritious Slow Cooker Taco Lentil Soup that's both vegan, gluten free and packed with incredible flavors from a variety of spices! You'll love this easy meal packed with plant-based protein!
Servings 4 servings
Calories 458cal
Ingredients
- 1 teaspoon olive oil
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 white onion, diced
- 1 jalapeño, seeded and diced
- 1 cup green or brown lentils, rinsed
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetarian broth
- 1 (15 oz) can black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (if you like a little heat!)
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 1 cup frozen organic corn
- For topping: 1/2 cup Go Veggie Plant-Based Cheddar Shreds
- To garnish: Diced cilantro, sliced jalapeno, tortilla strips/chips
Instructions
- Place a medium skillet over medium high heat. Add in olive oil, garlic, bell pepper, onion and jalapeño; 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 hours 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 two tablespoons of Go Veggie cheese. Garnish with with extra fixin's such as cilantro and jalapeno. Makes 4 servings. Double the recipe for a crowd!
Notes
If you'd like, this recipe can be made into 6 servings instead of 4 as it is very filling.
Nutrition
Serving: 1serving | Calories: 458cal | Carbohydrates: 77.9g | Protein: 37.4g | Fat: 5g | Saturated Fat: 1.9g | Fiber: 20g | Sugar: 10.8g