
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 tablespoon cumin | |
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 Plant-Based Cheddar Shreds | |
To garnish: Diced cilantro, sliced jalapeno, tortilla strips/chips |
1. | 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. |
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. | 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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