Lately I have been obsessed with lentils and using them in everything from soups to salads to stir-fries. And since I love making anything in the slow cooker, it was only a matter of time before I was bound to try a slow cooker lentil recipe.
This dish was inspired by a Peruvian dish I love that uses a red pepper sauce that is spicy and smoky. Normally the recipe calls for 8-12 dried California chili peppers, but I opted to use a combination of cumin, chili powder, oregano, and paprika instead since the peppers can be hard to find. You can up the spice level, using 1-2 tablespoons of chili powder, depending on how spicy you like things and you could add spinach or kale if you wanted some greens. You could also use extra broth if you prefer a stew.
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