Carrot and Lentil Chili

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3/4 cup dried green lentils, rinsed
• 3/4 cup dried red lentils, rinsed
• 6 garlic cloves, minced
• 6 cups chopped carrots (about 10 medium carrots)
• 1 carton (32 ounces) reduced-sodium vegetable broth
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 2 teaspoons paprika
• 1 teaspoon chili powder
• 1 can (15 ounces) crushed tomatoes, undrained
• 2 medium ripe avocados, peeled and cubed
• Optional: Sour cream, sliced red onion and additional paprika

Directions

1. 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.
2. Stir in crushed tomatoes; cook, covered, 30 minutes longer. Serve with avocados and, if desired, sour cream, red onion and additional paprika.