It has been super cold and dreary for the past few weeks here in LA, because of that and a suggestion from one of you guys, I decided to share a warm hearty soup recipe for this week. It’s a Mexican inspired Lentil Soup, something for you vegetarians, and vegans too! It’s super yummy, and more importantly insanely easy to make.
What’s on your grocery list?
- Yellow Onion ($0.59)
- 1 Bell Pepper ($0.99)
- 1 Package pre-cooked lentils ($3.29)
- 1 Can Black Beans
- 1 Can Diced and Fire Roasted Tomatoes
- Low Sodium Vegetable Broth ($1.99)
- 1 Package Frozen White Cut Corn
- Garlic ($1.99)
- Dried Oregano ($1.99)
- Garlic Powder ($1.99)
- Cumin ($1.99)
- Onion Salt ($1.99)
- Smoked Paprika ($1.99)
- Salt ($1.99)
- Pepper ($1.99)
- Garlic or Regular Olive Oil
Prep Time: 7 minutes
Cook Time: 3-6 hours
Servings: 5
Ingredients:
- 3/4 of a Yellow Onion
- 1 Bell Pepper
- 1 1/2 cups pre-cooked lentils
- 1 Can Black Beans
- 1 Can Diced and Fire Roasted Tomatoes
- 4 Cups Low Sodium Vegetable Broth
- 1 Package Frozen White Cut Corn
- 2-3 cloves of Garlic
- 1 teaspoon Dried Oregano
- Garlic Powder (I didn’t measure just added it in for flavor, maybe 1/2 - 1 Tbsp)
- 1 Tablespoon Cumin
- 1/2 teaspoon Onion Salt (plus more for taste)
- 2 Tbsp Smoked Paprika
- Salt
- Pepper
- Garlic or Regular Olive Oil
Instructions:
Dice yellow onion and bell pepper, then add to a saute pan with a bit of olive oil (use garlic olive oil if you like). Mince a couple cloves of garlic then add to the mixture. Cook for about 5 minutes or until peppers and onions begin to soften. Once they are finished, add peppers, onions, and garlic to a slow cooker.
Add all remaining ingredients to the slow cooker including: lentils, black beans, fire roasted tomatoes, corn, vegetable broth, oregano, garlic powder, cumin, onion salt, smoked paprika, and salt and pepper to taste. I seasoned mine with extra cumin, onion salt, and garlic powder, however you can wait to complete this step after the soup has cooked.
Once you have added all ingredients, turn crock-pot on and heat on low for 3-4 hours or on high for 6-7 hours. Before serving, taste the soup, add more seasoning, salt, or pepper if needed. Serve with shredded cheese, tortilla chips (I’d use TJ’s Corn Dippers), Jalapeño slices or whatever else sounds good!