This comes from Peas and Crayons, and it’s one of my favorite recipes for a few reasons:
- It’s perfect to meal prep for either lunch or dinner for the week.
- Besides chopping up some onions and peppers, there’s minimal prep necessary.
- It’s hands off after you dump all of the ingredients into the slow cooker.
I will admit that mine turns out a little more like chili than soup, but it’s perfect for winter months. The soup is so colorful and flavorful, which is why it’s one of my go-to vegetarian recipes.
My tips and suggestions
- Don’t add the heavy cream. (I promise you won’t miss out on anything, especially the extra calories.)
- Use low sodium broth. Canned beans and crushed tomatoes will give you more than enough salt.
- Buy pre-cut onions and peppers to make this one of the easiest meals you’ll ever make.
- If you have are using split lentils, your cooking time will be cut in half.
What you’ll need + recommendations
- 1 medium yellow or red onion
(I used red onion because they contain more antioxidants.)
- 1 tsp oil (avocado or olive)
- 1 bell pepper
(I used frozen pre-diced red, yellow, and green peppers.)
- 1 jalapeno pepper
- 2.5 cups vegetable broth
- 15 oz canned tomato sauce or crushed tomatoes
(I recommend crushed tomatoes with chiles to add a little heat.)
- 1/2 cup mild or medium salsa verde
(I recommend salsa verde that uses chiles to add some spiciness.)
- 1 tbsp tomato paste
- 15 oz can black beans (drained + rinsed)
- 15 oz can pinto beans (drained + rinsed)
- 1 cup corn (fresh, canned, or frozen)
- 3/4 cup dried red lentils
(I used split red lentils from Trader Joe’s, and my soup was done in 2 hours on high.)
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- salt and pepper to taste
Get the recipe
Head over to Peas and Crayons for this Vegetarian Lentil Tortilla Soup.