Slow Cooker Southwest Lentil Soup

I love crockpot meals. I love throwing ingredients in the morning and coming home to a delicious meal ready made for me. Joe and I like to make crockpot meals on Wednesdays (which is Dungeons and Dragons night) so that we don’t have to worry about cooking when we are also meeting up with a bunch of other people in different time zones online. Lately, I’ve really wanted to find more vegetarian slow cooker recipes, which lead me to try this soup. Joe and I both liked it a lot and because it’s so easy we will certainly make it again often!

Slow Cooker Southwest Lentil Soup – adapted from Ambitious Kitchen
Serves 4-6

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
 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
Ground black pepper, to taste
1 cup frozen corn

For topping: shredded cheese
To garnish: Diced cilantro, sliced jalapeno, tortilla strips/chips

Instructions

  1. Place a medium skillet over medium high heat. Sauté olive oil, garlic, bell pepper, onion and jalapeño for 5 minutes or until onions begin to brown and soften. Transfer to the slow cooker.
  2. 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.
  3. Top with cheese, cilantro, and tortilla strips, and/or jalapeno.

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