Go Back
+ servings

Slow Cooker Taco Lentil Soup

A vegetarian hearty soup filled with protein and amazing mixture of spices!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Soup
Servings: 4 -6


  • 1 T olive oil
  • 1 red bell pepper thinly sliced
  • 1 medium onion small diced
  • 2 jalapeños seeded and diced (leave some seeds in for more heat)
  • 4 cloves garlic minced
  • 1 cup green or brown lentils rinsed
  • 1 28 oz can crushed tomatoes
  • 4 cups vegetable broth
  • 1 15 oz can black beans rinsed and drained
  • 2 T chili powder
  • 1 T cumin
  • 1 t dried oregano
  • 1/2 t smoked paprika
  • 1/4 t onion powder
  • 1/2 t cayenne pepper or to taste
  • 1 t Kosher salt or to taste
  • Freshly ground black pepper to taste
  • 1 cup frozen corn
  • Optional Toppings: Shredded Cheddar Cheese Chopped Cilantro, Tortilla Chips, Sliced Jalapenos, Sour Cream, etc.


  • Place a skillet over medium-high heat.
  • Add the olive oil. Once the oil is hot, add the bell pepper, onion, and jalapeño. Sauté the mixture, stirring often, for around 5 minutes or just until onions begin to brown. Add the garlic and continue to saute and stir for 30 seconds.
  • Transfer mixture to the slow cooker.
  • Add in the lentils, crushed tomatoes, vegetable broth, black beans, and all of the spices.
  • Stir to combine all of the ingredients. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. During the last 20 minutes of cooking, stir in the corn.
  • Serve the soup with your favorite toppings!
  • Enjoy!


The soup is freezer friendly!
Recipe Source: Ambitious Kitchen