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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