Ingredients
1 cup diced onion
1 tsp avocado oil (or olive oil)
1 bell pepper diced
1 jalapeno pepper diced (remove seeds to reduce the heat)
2.5 cups vegetable broth
15 oz canned tomato sauce or crushed tomatoes
1/2 cup mild or medium salsa verde (or your favorite salsa!)
1 TBSP tomato paste
15 oz can black beans (drained + rinsed)
15 oz can pinto beans (drained + rinsed)
1 cup corn (fresh, canned, or frozen)
3/4 cup dried red lentils
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4-1/2 cup heavy cream* (optional – see notes)
Salt and pepper to taste
PILE ON THE TOPPINGS (optional)!
Crushed tortilla chips (my favorite!)
Shredded cheddar or mex-blend cheese
Sliced or diced jalapeños
Chopped red onion
Pico de gallo
Sliced avocado
Fresh cilantro
Sour cream or greek yogurt
Directions
Electric pressure cooker instructions: (slow cooker instructions below)
1. First, chop your veggies and measure out the ingredients.
2. Next add everything except the heavy cream your toppings. This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs and spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
3. Allow natural pressure release.
4. Swirl in the cream, add all your favorite toppings, and dive in!
Slow cooker instructions:
1. First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
2. Next add everything except the heavy cream and toppings.
3. Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. (My soup was perfect after 5 hours on high.)
4. Swirl in the cream, add all your favorite toppings, and dive in!