Step 1: Prepare the Vegetables

Begin by dicing your medium onion, red bell pepper, and jalapeno. Ensure the pieces are roughly the same size for even cooking.

Step 2: Rinse the Beans and Lentils

Drain and rinse your canned black beans and red beans thoroughly. Wash the dried red lentils under cold water until the water runs clear to remove any debris.

Step 3: Combine Ingredients in the Slow Cooker

Place all prepared vegetables, beans, lentils, oil, tomato sauce, salsa, and spices into the slow cooker. Pour the vegetable broth over the mixture and stir gently to combine all ingredients.

Step 4: Cook Until Tender

Cover and cook on HIGH for 4-6 hours or on LOW for 7-8 hours. You will know it is ready when the lentils have softened and the soup has developed a thick, creamy consistency.

Step 5: Final Creamy Touch

Once the cook time is finished, stir in the 1/2 cup of light cream cheese until fully melted and incorporated. Ladle into bowls and serve with your preferred toppings.

Pro Tips

• Always add the cream cheese at the very end to prevent it from curdling under high heat.
• To make this a “one-pot” cleanup success, mix your ingredients directly in the slow cooker insert.
• If you prefer a thicker soup, mash a small portion of the beans against the side of the pot before serving.
• If serving to children, omit the cayenne pepper to keep the heat level mild and approachable.