Who else loves their slow cooker? It is one of my favourite kitchen appliance and is perfect for soup recipes like this lentil and corn soup. It makes preparing meals on those busy days so much easier. You can throw everything in the slow cooker and come home to a cooked meal.
We love lentils and they are great sources of protein so I try to get Cameron especially to eat them regularly. I prefer buying the dried ones over the canned ones but they do take longer to prepare. The slow cooker is perfect for them, you can leave them in there for hours.
I try to prepare a meat free meal at least twice a week and this one is a winner. This recipe is served with crushed nachos and grated cheese whch is perfect for the younger kids who aren’t fans of beans. The beauty of a recipe like this is you can really add anything. A quicker option is to leave out the dried lentils and just add the beans and chickpeas. The longer you cook it, the less soup-like it becomes so you could use this as a topping for nanchos.
The original recipe used heavy cream but I prefer coconut cream and it makes it a dairy free meal. If you omit the cheese and use the coconut cream, the recipe is vegan.
I try to make our own stock but I don’t always have the time, so I prefer using Nature’s Source vegetable stock. It comes as granules and is much tastier and healthier than the stock cube options (although I do keep some of those for in case).
I am always on the lookout for budget friendly recipes, especially ones that are protein rich like this one is. We had this recipe for lunch and then I froze about 4 portions for us to have at a later stage. So you really do get value for money with this one. 
Lentil and Corn Soup
Ingredients
- 1 cup chopped onions
- 1 tsp coconut oil
- 1 yellow/red pepper diced
- 1 chilli, chopped
- 2.5 cups vegetable stock
- 1 can chopped tomatoes
- 1 70g packet tomatoe paste
- 2 cans 4-bean mix
- 1 cup corn
- 3/4 cup lentils
- 1/2 tsp chilli powder
- 1 tsp crushed garlic
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 cup coconut cream
Salt and Pepper to taste
Instructions
- Fry the onions in the oil for a few minutes, add the pepper and chillis and fry a further minute or two.
- Add the beans and corn and fry for a further 2 minutes.
- Place all the ingredients into the slow cooker.
- Cook on high for 4-5 hours or overnight on low.
- Serve topped with crushed nacho chips and grated cheese.
What is your favourite slow cooker meal?
