Ingredients
- 1 Tbs olive oil
- 1 medium red onion chopped
- 2 carrots chopped
- 1 celery stalk chopped
- 1 red bell pepper
- 2 Tbs chili powder
- 1 Tbs paprika
- 2 tsp cumin powder
- 1 tsp oregano
- 1 tsp dry mustard
- 2 14.5oz each cans diced tomatoes (I used zesty mild green chile tomatoes)
- 1 Tbs salt
- [16 oz dried red lentils]
- 6 cups vegetable broth
Instructions
- Start by chopping all the veggies. Cook onions, carrots, celery, and red bell pepper in a frying pan in the olive oil over high heat. Add all the seasonings and cook the veggies for about 5 minutes.
- In a crock pot empty the two cans of diced tomatoes, the red lentils, vegetable stock, and the sauted vegetables. Cook for 4 hrs on high or 6-8 hrs on low. Turn heat off, stir, and let sit for half an hour, then serve and enjoy!