Slow Cooker Sunday: Vegetarian taco soup perfect for lazy weekends

This easy Mexican-inspired soup is meat-free and uses lentils as a filling source of plant-based protein. It saves you time and stress, since this hearty dish cooks up perfectly in the slow cooker.

Are you searching for ideas to make more plant-based meals? Well, if you said yes, then keep the meat in the freezer, because this recipe is completely plant-based. Not only is this slow cooker soup super easy to make, but it’s completely meatless and tastes great.

Cooked lentils are a wonderful substitute for meat in certain recipes, like meat loafs and, in this case, Mexican-inspired taco soup. This soup is hearty, filling and good for you. Lentils are considered a superfood and are rich in protein, fiber and nutrients.

This lentil soup is thick and rich, and the toppings add a nice, fresh flavor to the finished dish. It’s also perfect for freezing if you want to make a large batch or have leftovers you can’t finish.

Slow cooker lentil taco soup recipe

This hearty Mexican-inspired vegetarian soup is cooked in the slow cooker and is full of diced tomatoes, lentils and fresh toppings. Tip: This soup is great for freezing. Divide into individual servings in freezer bags, and freeze until ready to enjoy.

Serves 8

Prep time: 15 minutes | Cook time: 4 hours | Total time: 4 hours 15 minutes

Ingredients:

For the soup

• 2 tablespoons olive oil
• 1 large sweet onion, diced
• 2 garlic cloves, minced
• 2 cups canned diced tomatoes
• 6 cups vegetable broth
• 2 cups cooked lentils
• 1 envelope taco seasoning
• 1 lime, juiced
• Salt and pepper, to taste

For the toppings

• Low-fat sour cream
• Diced tomatoes
• Thinly sliced green onions
• Fresh cilantro
• Crumbled Cotija cheese

Directions:

1. Heat a large pan over high heat.
2. Add in the olive oil, onions and garlic, and cook for 5 minutes or until the onions are translucent and the garlic is fragrant. Transfer the mixture to the bowl of the slow cooker.
3. To the slow cooker, add the diced tomatoes, vegetable broth, lentils, taco seasoning and the lime juice.
4. Season with salt and pepper, and stir well.
5. Place the lid on the cooker, and set the timer to cook on low for 4 hours.
6. Once the soup is done, serve in bowls, and top with sour cream, diced tomatoes, sliced green onions, cilantro and Cotija cheese.
7. Best served warm.

More slow cooker soup recipes

Slow cooker creamy chicken, rice and bacon soup
Slow cooker chicken quinoa soup
Slow cooker enchilada soup