Slow Cooker Lentil and Carrot Chili
with lemon-garlic yogurt

Name: Slow Cooker Lentil and Carrot Chili
Cook time: 445 min
Total time: 445 min
Yield: 4
Ingredients: 1 cup French or green lentils, dried; 3 cloves Garlic, minced; 1 Onions, diced; 1 lb Carrots, diced; 1 1/2 Tbsp Cooking oil; 1 1/2 cups Crushed tomatoes; 1 1/2 tsp Cumin; 1 tsp Paprika; 1/2 tsp Chili powder; 1 tsp Salt; 2 cups Vegetable broth; 1 Avocados, large, cubed; for serving with chili Tortilla chips (opt); 2 cloves Garlic, minced; 1 1/2 cups Greek yogurt, plain; 1 Lemons, juice of; 1/2 tsp Salt

Active: 25 min Total: 7 hr 25 min

Original GF Paleo Vegetarian

This simple chili can be made in the slow cooker or a Dutch oven (and we provide directions for both). Regardless of your chosen cooking method, you'll love the chili flavors with the tenderness of sweet carrots.
Smarts: We definitely recommend soaking the lentils. They'll cook up a lot more tender in the slow cooker.

Ingredients

Metric

Servings:

Slow Cooker Lentil and Carrot Chili:

French or green lentils, dried - 1 cup
Garlic - 3 cloves , minced
Onions - 1 , diced
Carrots - 1 lb , diced
Cooking oil - 1 1/2 Tbsp
Crushed tomatoes - 1 1/2 cups
Cumin - 1 1/2 tsp
Paprika - 1 tsp
Chili powder - 1/2 tsp
Salt - 1 tsp
Vegetable broth - 2 cups
Avocados, large - 1 , cubed
Tortilla chips (opt) - for serving with chili

Lemon-Garlic Yogurt (for 2 nights):

Garlic - 2 cloves , minced
Greek yogurt, plain - 1 1/2 cups
Lemons - 1 , juice of
Salt - 1/2 tsp

Prep

Lentils - Soak overnight in water.
Garlic (for yogurt and chili) / Onions / Carrots - Prep as directed. (Can be done up to 3 days ahead)

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Make

If slow cooking, heat up a skillet or saute pan over medium-high heat (if not slow cooking, heat up a Dutch oven). Add cooking oil and then garlic and onions with a dash of salt to heated oil. Saute until softened, ~3 minutes.
Fold in lentils and saute for another minute.
If slow cooking, transfer to slow cooker. Add in crushed tomatoes, cumin, paprika, chili powder, salt, vegetable broth, and carrots and cook on low for 7 to 8 hours or high for 3 to 4 hours. (If not slow cooking, add all those ingredients into the Dutch oven, cover, and bring to a boil. Then simmer uncovered for ~20 minutes.)
While chili is cooking, make lemon-garlic yogurt. Mix yogurt with minced garlic, lemon juice, and salt (this makes enough for Wednesday’s dinner).
Cube avocado.
Once chili is done, season to taste with salt, pepper, any more of the spices, or dig into your condiments. Portion into bowls and let everyone top with avocado and yogurt. Scoop with tortilla chips if using. Remember to save half of the yogurt for Wednesday!

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Slow Cooker Lentil and Carrot Chili with lemon-garlic yogurt