Ingredients

• 1/2 cup Dry Red Lentils (rinsed, uncooked)
• 1/2 Yellow Onion (medium, diced)
• 1/2 Red Bell Pepper (chopped)
• 1/2 Carrot (chopped)
• 1 1/2 Garlic (cloves, minced)
• 1 1/2 tsps Chili Powder
• 1/2 tsp Cumin
• 1/2 tsp Smoked Paprika
• 1 3/4 cups Diced Tomatoes (from the can with juices)
• 1 tbsp Tomato Paste
• 1 cup Organic Vegetable Broth
• Sea Salt & Black Pepper (to taste)
• 1 cup Red Kidney Beans (from the can, drained and rinsed)
• 1/2 Avocado (optional, sliced)
• 2 tbsps Cilantro (optional, chopped)

Directions

1. Add lentils, onion, bell pepper, carrot, garlic, chili powder, cumin, paprika, tomatoes, tomato paste, vegetable broth, sea salt and pepper to your slow cooker. Stir well to combine.
2. Cover and cook on low for 6 to 7 hours, depending on the strength of your slow cooker.
3. Once it is cooked through, add the kidney beans and stir to combine.
4. Ladle into bowls and top with avocado and cilantro (optional). Enjoy! (Serving size 2 cups)