Slow Cooker Method
Step 1 - Prep everything first. Dice the onion, bell pepper, and jalapeño. Drain and rinse both cans of beans in a colander. Measure out the red lentils, corn, broth, spices, and all liquid ingredients. Having everything measured and ready before you start makes the actual loading of the slow cooker a 3-minute task.
Step 2 - Add everything to the slow cooker except cream and toppings. Add the diced onion, bell pepper, jalapeño, oil, corn, lentils, black beans, pinto beans, vegetable broth, tomato sauce, tomato paste, salsa verde, chili powder, garlic powder, cumin, and cayenne pepper directly to the slow cooker. Stir everything together to distribute the spices evenly through the liquid.
Do not add salt and pepper yet. The sodium content of the finished soup depends on the specific brands of broth, tomatoes, and beans you use these vary significantly. Seasoning at the end with full tasting control prevents over-salting.
Step 3 - Cook. Cover and cook on HIGH for 4–6 hours or LOW for 7–8 hours until the lentils have cooked through completely and the vegetables are tender. The soup is ready when the red lentils have largely dissolved into the broth, creating a thick, rich consistency throughout.
Step 4 - Add the optional cream and season. If using a vegan cream option, stir it in now. Taste and season with salt and pepper. Give the soup a final stir and adjust any seasoning more salsa verde for tanginess, more cayenne for heat, more cumin for depth.
Step 5- Top generously and serve. Ladle into bowls and pile on toppings immediately before serving.
