A vegetarian chili recipe using lentils and canned salsa made in the slow cooker.

Slow Cooker Lentil Tortilla Soup

  • Author: Kelley


An easy vegetarian tortilla soup recipe made in the slow cooker.


  • 1/2 cup diced onion
  • 1 bell pepper, diced
  • 1 large garlic clove, minced
  • 15 oz can black beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 3/4 cup dried red lentils
  • 3 cups vegetarian broth
  • 15– oz can tomato sauce
  • 1/2 cup your favorite salsa
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt


  1. Add everything to the slow cooker.
  2. Cook on low for 4-6 hours or until dried lentils are cooked through and veggies are tender.
  3. Top with your favorite toppings: sour cream, shredded cheese, sliced jalapeño, diced red onion, fresh cilantro, and/or a wedge of lime!


All slow cookers cook differently. I recommend cooking on low and checking at the 4-5 hour mark. The soup freezes beautifully if you have leftovers.