Ingredients:

  • 1.5 cups dry brown lentils, rinsed
  • 4 cups low-sodium vegetable broth
  • 15 oz can black beans, drained and rinsed
  • 14.5 oz can fire-roasted diced tomatoes
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 chipotle in adobo, minced
  • 1 large lime, juiced
  • 0.5 cup fresh cilantro, chopped
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Rinse the lentils. Place your 1.5 cups of lentils in a mesh strainer and run under cold water until the water runs clear. Note: This removes bitter dust and debris.
  2. Prep the aromatics. Finely dice the yellow onion and mince the 4 cloves of garlic.
  3. Combine the base. Add the rinsed lentils, 4 cups of broth, drained black beans, and the tomatoes to the crockpot.
  4. Layer the spices. Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper, and that minced chipotle.
  5. Seal and set. Cover the slow cooker and cook on Low for 8 hours. Note: High heat can sometimes make the lentils pop their skins before the insides are soft.
  6. Check for doneness. Sample a few lentils; they should be completely tender and velvety when pressed against the roof of your mouth.
  7. Add the brightness. Stir in the fresh lime juice and the 0.5 cup of chopped cilantro.
  8. Rest and thicken. Turn the heat off and let it sit for 10 minutes until the liquid stops bubbling and thickens slightly.