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Ingredients
- 1 cup red or yellow onion, chopped
- 1 cup carrot, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup frozen corn kernels
- 1 14-oz. can pinto beans, drained and rinsed
- 1 14-oz. can black beans, drained and rinsed
- 1 cup green or brown dried lentils
- 1 28-oz. can diced tomatoes
- 4 cups vegetable broth
- 2 tsp. salt or to taste
- 1 1/2 tsp. chili powder
- 1 tsp. paprika
- 1/2 tsp. cumin
- 1 Tbsp. olive oil
- 1 Tsp. lime juice (about 1/2 a lime)
- 1/4 cup chopped fresh cilantro plus more for garnish (optional)
Instructions
- Add all ingredients except lime juice and cilantro to a 6 to 8-quart slow cooker. Stir to combine.
- Cover and cook on low for 7-8 hours or high for 5 to 6 hours.
- Once the cook time is up and lentils and carrots are tender, stir in the lime juice and chopped cilantro. Taste and add more salt as needed.