1 medium onion, diced

1 teaspoon olive oil or avocado oil

3½ cups vegetable broth

1 jalapeño pepper, diced

1 cup corn (fresh, canned, or frozen)

¾ cup dried red lentils, rinsed

15 oz tomato sauce or crushed tomatoes

1 red or green bell pepper, diced

¾ cup salsa (mild, medium, or salsa verde)

15 oz black beans, drained and rinsed

15 oz red beans, drained and rinsed

1 teaspoon smoked paprika

1 teaspoon garlic powder or 2 garlic cloves, minced

½ teaspoon cumin

¼ teaspoon cayenne pepper (optional)

½ cup light cream cheese or dairy-free cream cheese

Salt and pepper, to taste

Optional Toppings: Crushed tortilla chips, sliced avocado, sour cream, diced jalapeños, chopped red onion, shredded cheddar, or fresh cilantro

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Dice the onion and bell pepper, and rinse and drain the beans and lentils.
Add lentils, beans, bell pepper, onion, jalapeño, corn, salsa, tomato sauce, olive oil, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper to the slow cooker. Stir well to combine.
Cover and cook on HIGH for 4–6 hours or LOW for 7–8 hours, until lentils and vegetables are tender and soup is thickened.
Stir in the light cream cheese until fully melted and the soup becomes creamy.
Ladle into bowls and garnish with desired toppings such as tortilla chips, avocado, or cilantro.

Make vegan by using dairy-free cream cheese or coconut cream.

For extra smokiness, add a drop of liquid smoke or extra smoked paprika.

Blend part of the soup for a thicker consistency.

Add other veggies like zucchini, spinach, or sweet potatoes for variety.

Freezes well for up to 2 months — perfect for meal prep.