Ingredients
1 tablespoon olive oil
1 onion (medium white or yellow, peeled and diced)
1 red bell pepper (medium, cored and diced)
4 cloves garlic (peeled and minced)
3 cups vegetable stock
1 can fire-rosted diced tomatoes (15oz)
1 can dark red kidney beans (rinsed and drained)
1 cup lentils (uncooked, picked over and rinsed)
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
sea salt (to taste)
black pepper (to taste)
cilantro (fresh, chopped for topping)
tortilla chips (crushed, for topping)
shredded chedder (for topping)
Instructions
Add all ingredients to the bowl of a slow cooker, and stir briefly to combine.
Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the lentils are tender.
Taste and season with salt and pepper (or any other additional seasonings) as needed.
Serve immediately, piled high with all of your favorite toppings.
Or transfer to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.