Bowl Me over! This is Home-style comfort right here.

Seriously, I had never heard of lentils until my sister took a class at a culinary institute. Then, my daughter made a pot of lentil soup and I think it might just be the understated legume ever.

Being able to cook them in the crock-pot and even freeze the soup is a brilliant way to eat a healthy and flavor packed meal that just feels like being under your favorite quilt.

Crock-Pot Taco Lentil Soup

INGREDIENTS

• 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 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

OPTIONAL GARNISH
1/2 cup shredded cheese, diced cilantro, sour cream, sliced jalapeno, tortilla strips/chips

Directions:

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.
3. Stir ingredients together to combine, then cover and cook for 3-4 hours on high or 7-8 hours on low.
4. 20 minutes before serving, stir in frozen corn.
5. Garnish with with extra fixin’s.

Quick Tip: This would also be great over a baked potato. Talk about a full meal or yummy goodness!

Recipe and photo courtesy of Monique at Ambitious Kitchen and Sarah Fennel.