Hearty, warm, satisfying...and vegan! This vegetable-stuffed soup is easy to set up and full of flavor. Serve with a little good whole grain bread to sop up the tasty juices.
Ingredients
- 1 lb. butternut squash, cubed
1 yellow onion, finely chopped
1 red bell pepper, diced
- 2 cloves garlic, chopped
2½ cups water
1 (14.
- 5 oz.) can no-salt-added crushed tomatoes
1 (
- 5 oz.) can no-salt-added black beans, drained and rinsed
1 (
- 5 oz.) can no-salt-added kidney beans, drained and rinsed
¾ cup dried lentils
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 Tbsp. olive oil
- 1 tsp. kosher salt
¼ tsp. black pepper
1 bunch fresh cilantro, chopped
2 avocados, diced
Directions
- Place all the ingredients, except cilantro and avocado, in a slow cooker. Stir to combine.
- Cover and cook on LOW until the lentils are tender (6-8 hours).
- Top with cilantro and avocado to serve.
Chef's Practical Notes
Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.