Ingredients
2 tablespoons olive oil1 medium onion, chopped3/4 cup dried green lentils, rinsed3/4 cup dried red lentils, rinsed6 garlic cloves, minced6 cups chopped carrots (about 10 medium carrots)1 carton (32 ounces) reduced-sodium vegetable broth1 tablespoon ground cumin1 teaspoon salt2 teaspoons paprika1 teaspoon chili powder1 can (15 ounces) crushed tomatoes, undrained2 medium ripe avocados, peeled and cubedOptional: Sour cream, sliced red onion and additional paprika
Preparation
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add lentils and garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker. Stir in carrots, broth and seasonings. Cook, covered, on low 4-6 hours or until vegetables and lentils are tender.
Stir in crushed tomatoes; cook, covered, 30 minutes longer. Serve with avocados and, if desired, sour cream, red onion and additional paprika.
