Ingredients

Makes 6 Servings

Directions

• 1 cup diced onion
• 1 tsp olive oil
• 1 bell pepper diced
• 1 jalapeno pepper diced
• 2.5 cups vegetable broth
• 15 oz canned tomato sauce or crushed tomatoes
• 1/2 cup 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
• salt and pepper to taste

1. Bring a large pot to medium heat and add a drizzle of olive oil. Sauté your onion until edges are golden, then add your bell pepper, jalapeño, and corn. Cook until peppers are tender, approx. 5 minutes.
2. ​Next add veggie broth, tomato sauce, salsa verde, beans, and spices; stir to mix. Let mixture come to a boil and add your dried lentils. Once boiling, reduce heat to medium-low and simmer, covered, for 25-30 minutes.
   
3. The longer you let it cook the more pronounced the flavor will be. Feel free to cook a little longer if time permits.
4. Lastly swirl in your cream. All that’s left to do is scoop out a bowlful, pile on the toppings, and enjoy!

Recipe Adapted from: Pears and Crayons