by Lindsay Weiss posted in Life

This is the best dump-and-stir recipe I've ever made. Except for chopping a pepper and onion, everything else is plopped straight in the slow cooker and you are done. Finis. The green salsa gives it great flavor and the beans and lentils pack it with protein, making this a perfect one-bowl dinner. I served it with some crusty bread and it's really all we needed for a busy weeknight meal.
If you don't want to cook this soup in the slow cooker all day, you can also make this in a stock pot. Just bring it to a boil, and let simmer for 30 minutes to an hour. Everything in there is already cooked, so you're just letting the flavors marry for as much time as you have. When I do this, I squeeze the lime juice in and then actually throw both lime halves in as the cooking finishes. (Don't do this in the slow cooker though. If you leave the limes in too long, it overpowers everything. But you can throw them in at the end.)
Slow Cooker Lentil Tortilla Soup

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (15 oz) sweet corn, drained

3/4 cup dried lentils

3/4 cup onion, diced

1 green pepper, seeded and diced

1 jalapeño pepper, seeded and diced

5 cups vegetable or chicken broth

1 can (15 oz) tomato sauce

2 tbsp tomato paste

3/4 cup salsa verde

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

1/4 tsp red pepper flakes

1 tsp kosher salt

1 tbsp. chopped cilantro

juice from 1 lime

1/2 cu...