Slow Cooker Taco Lentil Soup
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  • 1 teaspoon olive oil
  • 14 cloves garlic, minced
  • 11 red bell pepper, thinly sliced
  • 11 white onion, diced
  • 11 jalapeño, seeded and diced
  • 11 cup green or brown lentils, rinsed
  • 11 (28 oz) can crushed tomatoes
  • 14 cups vegetarian broth
  • 11 (15 oz) can black beans, rinsed and drained
  • 12 tablespoons chili powder
  • 11 tablespoon cumin
  • 11 teaspoon dried oregano
  • 11/2 teaspoon paprika
  • 11/4 teaspoon onion powder
  • 11/2 teaspoon cayenne pepper (if you like a little heat!)
  • 11 teaspoon salt
  • 1 Freshly ground black pepper, to taste
  • 11 cup frozen organic corn
  • 1 For topping: 1/2 cup Go Veggie Cheddar Shreds
  • 1 To garnish: Diced cilantro, sliced jalapeno, tortilla strips/chipsPlace 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.
  • 1 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.
  • 1 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!



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