taco lentil soup

I haven't stopped talking about how good this chili / soup is. It is so good that I even bought more lentils at Whole Foods yesterday. That should be a clear testament to the gold star status.

Each year for Christmas my sister and I make new recipes for my grandfather as presents. In the past I've made some other low sodium or otherwise inspired meals. 2018 was a delicious turkey posole inspired by his love of San Diego. 2017 was a chickpea tomato soup. It was so long ago that I forgot I made that soup and almost made it again quite recently. Time flies when you are having fun apparently.

I will absolutely be making this soup again soon. I treat it like a chili and there is nothing bad about enjoying some melted cheddar cheese in the winter. While it is great as a vegetarian option, I think you could easily some ground turkey or chicken to the base if you feel that is needed. I'll pretty much be using it as a way to trick myself into eating lentils.

here you go.
  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, 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 and top each with cheese or whatever you put on your chili normally.
Shopping List
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 lentils
1 (28 oz) can crushed tomatoes
4 cups chicken 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

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