Slow Cooker Lentil Taco Soup

Slow Cooker Lentil Taco Soup

Servings: 1 Crockpot

Heart Smart Lactose Intolerant Vegan Dairy Free Gluten Free Soy Free Vegetarian
Recipe Directions
Nutrition Information


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 Vegan Cheddar Shreds

To garnish: Diced cilantro, sliced jalapeno, tortilla strips/chips


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, diced 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 fix-in's such as cilantro and jalapeño. Makes 4 servings. Double the recipe for a crowd!

Recipe by: Ambitious Kitchen