This soup has quickly become one of our favourites! It has great favour and is full of beans and lentils making it the perfect meatless Monday meal!
Ingredients
- 1 large onion, diced
- 1 tsp olive oil
- 1 sweet pepper, diced
- 1 can green chilies
- 3 cups broth (chicken or vegetable)
- 1 (14 oz.) can of crushed tomatoes
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 cup corn (fresh, canned or frozen) - I used the whole can
- 1 cup dried red lentils
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- Serve with a dollop of plain Greek yogurt
Directions
Stove Top
- Rinse lentils in a strainer under running water.
- In a large pot, heat olive oil over medium heat.
- Saute onions and peppers over medium heat for about 5 minutes.
- Stir in all other ingredients except yogurt.
- Bring to a boil and reduce heat to low. Stirring occasionally simmer for about 20 minutes or until lentils are tender.
Slow cooker
- Rinse lentils in a strainer under running water.
- In a large pot, heat olive oil over medium heat.
- Saute onions and peppers over medium heat for about 5 minutes.
- Transfer to slow cooker.
- Stir in all other ingredients except yogurt.
- Cook on low for 7 hours.
Shannon RD
Registered Dietitian
I made this for tonight when I knew I had family coming home for a visit. We all loved it! I put out low-fat sour cream, southwest ranch dip, and some shredded cheese as optional garnishes and served it with a fresh baked loaf of crusty bread. A very satisfying and filling meal. Thanks for sharing the recipe!
ReplyDeleteThanks for letting us know. We love to hear when our readers make and enjoy a recipe!
DeleteShannon RD