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!
1/2teaspooncayenne pepper (if you like a little heat!)
1teaspoonsalt
Freshly ground black pepper, to taste
1cupfrozen 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!
Recipe Notes
If you'd like, this recipe can be made into 6 servings instead of 4 as it is very filling.
Nutrition Facts
Slow Cooker Taco Lentil Soup
Amount Per Serving (1 serving)
Calories 458Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1.9g12%
Carbohydrates 77.9g26%
Fiber 20g83%
Sugar 10.8g12%
Protein 37.4g75%
* Percent Daily Values are based on a 2000 calorie diet.