Ingredients:

  • 150g yellow onion, diced
  • 15g garlic, minced
  • 120g red bell pepper, diced
  • 130g carrots, diced
  • 190g dry brown lentils, rinsed
  • 100g dry red lentils, rinsed
  • 425g black beans, drained and rinsed
  • 800g crushed tomatoes
  • 32g tomato paste
  • 950ml vegetable broth
  • 16g chili powder
  • 6g smoked paprika
  • 2g ground cumin
  • 15ml soy sauce
  • 5ml maple syrup
  • 3g salt
  • 1g black pepper

Instructions:

  1. Dice the onion, carrots, and bell pepper into uniform pieces and mince the garlic finely.
  2. Combine the rinsed brown lentils, red lentils, diced vegetables, and drained black beans in the slow cooker.
  3. Stir in the tomato paste, crushed tomatoes, vegetable broth, and all spices, ensuring lentils are fully submerged.
  4. Cover and cook on Low for 8 hours or High for 4 hours until brown lentils are tender and red lentils have dissolved.
  5. Stir in the soy sauce and maple syrup during the last 15 minutes of cooking.
  6. Taste and adjust with a squeeze of fresh lime juice or an extra pinch of salt if needed.