This feeder Lentil flannel cake Soup is my uncomparable FAVORITE! It are often created in an immediate Pot sterilizer, slow cookware, or on the stove, for a simple and crazy tasty soup everybody can love!
Cue the jazz hands, people! nowadays we’re creating a luscious, flavor-packed, rock-your-face-off feeder flannel cake soup.
Wait! Back to the recipe! It channels the flavour of my go-to flannel cake soup utterly, with the value-added bonus of additional veggies, further legumes, and a swirl of thickness that creates this straightforward, daily dinner soup desire an expensive indulgence.
As for the leftovers, yowza! I’m with happiness scarfing a leftover bowl of this feeder Lentil flannel cake Soup whereas typewriting this, seriously! The flavors mingle and jingle and it’s simply plain magic.
You should altogether set up on snagging a bowl to require to work/school successive day and another to combine with a sleazy quesadilla for dinner. You'll be able to even stash a bowl or 2 within the fridge for warmth and eat “fast food” while not the fuss or the uncomplete ingredients.
It’s additionally an excellent use for rescuing all those broken flannel cake chips at very cheap of the bag. Rather than moving those crispity crunchity crumbs, use them as a tasty soup topper!
This straightforward peasy formula yields six cups of appetisingness. That’s enough for six side-dish sized servings or three massive bowls! Combine it together with your favorite Mexican main (anything from tacos to enchiladas to burritos) or a recent dish for a delicious dinner that won’t spoil.
Meal prepping? Build it prior to and luxuriate in for lunches or dinners all week long! It’s FABULOUS successive day and Buckeye State therefore flavorful!
INGREDIENTS
- 1 cup diced onion
- 1 tsp avocado oil (or olive oil)
- 1/2 cup mild or medium salsa verde (or your favorite 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 bell pepper diced
- 1 jalapeno pepper diced
- 2.5 cups vegetable broth (or chicken broth if needed)
- 15 oz canned tomato sauce or crushed tomatoes
- 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* (optional - see notes)
- salt and pepper to taste
PILE ON THE TOPPINGS :
- crushed tortilla chips (my favorite!)
- shredded cheddar or mex-blend cheese
- pico de gallo
- sliced avocado
- fresh cilantro
- sliced or diced jalapeños
- chopped red onion
- sour cream or greek yogurt
INSTRUCTIONS
- Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
- First, chop your veggies and measure out the ingredients.
- Next add everything but the heavy cream your toppings.
- This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
- Allow natural pressure release.
- Stir in the cream, add all your favorite toppings, and enjoy!
- SLOW COOKER INSTRUCTIONS:
- First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
- Next add everything except the heavy cream and toppings.
- Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.
- Swirl in the cream, add all your favorite toppings, and dive in!
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