• 1-2 tsp avocado oil or olive oil
  • 1 medium yellow onion
  • 1-2 bell peppers
  • 2 jalapeños
  • 2 cloves garlic
  • 1 TBSP chili powder
  • 1 tsp ground cumi
  • 1/4-1/2 tsp cayenne pepper
  • salt and pepper to taste (I added 2 pinches of each)
  • 28 oz canned crushed tomatoes (or diced tomatoes with juices)
  • 3-4 cups vegetable broth
  • 1 cup dried lentils (brown or green)
  • 15 oz canned black beans
  • 15 oz canned pinto beans
  • 1 lime (squeezed – juice only)


  • Add all your ingredients (minus toppings) to a 5-6 quart crock-pot. For the slow cooker version I suggest using a full quart (4 cups) of vegetable broth.
  • Cook on HIGH for 4-6 hours or LOW for 7-8 hours, until dried lentils are cooked through and tender. My soup was perfect after 5 hours on high.
  • Adjust salt/pepper/spices to taste and add all your favorite toppings. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.