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Slow Cooker, Lentil Taco Soup Recipe
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Total Time
50
minutes
mins
Course
lunch, Main Course
Cuisine
Mexican
Servings
4
Ingredients
1
cup
French or Brown Lentils
1
28 oz.
can Black Beans
rinsed and drained
1
15 oz.
can Pinto Beans
rinsed and drained
1
cup
Frozen Sweet Corn
thawed
6-8
cloves
Garlic
minced
2
Carrots
diced
1
White Onion
diced
1
Red Bell Pepper
diced
1
Jalapeno Pepper
diced
1
28 oz.
can Crushed Tomatoes
4
cups
Vegetable Stock
2
T
Chili Powder
1
T
Ground Cumin
2
t
Dried Oregano
1
t
Smoked Paprika
1
t
Cayenne Pepper
1
Lime
juiced
For Serving
Chopped Cilantro
Chopped Scallions
Tortilla Chips
Hot Sauce
Salsa
Chopped Jalapenos
Instructions
Rinse and chop the produce accordingly.
Set your Instant Pot to SAUTE. Once hot, add your onion, carrots, garlic, bell pepper and sauté for 4-5 minutes, stirring occasionally, until onion is tender and translucent.
Add all of the remaining ingredients.
Fasten the lid to the Instant Pot, and set to PRESSURE COOK on HIGH for 30 minutes. Then, allow for a natural pressure release for 10-15 minutes.
Remove the lid.
Add the lime juice, and adjust seasonings to taste.
Keyword
batch cook, healthy, oil free, vegan, whole foods plant based