Slow Cooker Lentil Chili

• 2 large onions, diced
• 2 large carrots, peeled and diced
• 2 celery ribs, diced
• 1 tablespoon oil
• 3 garlic cloves, finely chopped
• 1 1/2 cups green lentils
• 3 small red chilies
• 1 teaspoon harissa
• 1 teaspoon ground cumin
• 2 (400 g) cans chopped tomatoes with juice
• 500 ml vegetable stock
• 2 (400 g) cans red kidney beans, rinsed and drained
• 2 tablespoons concentrated tomato paste
• salt
• ground black pepper

1. Heat oil in a large skillet and gently fry the onions, celery and carrot until soft (~ 8mins).
2. Add the garlic, cumin, harissa and finely chopped fresh chili. Fry for a minute.
3. Add the lentils, chopped tomatoes, tomato paste and stock and bring to simmer.
4. Transfer to slow cooker.
5. Cook on Low for 6-8 hours.
6. Add kidney beans for the last half hour, tasting and adding salt and pepper to your taste then.

onions, carrots, celery, oil, garlic, green lentils, red chilies, harissa, ground cumin, tomatoes, red kidney beans, tomato paste, salt, ground black pepper

Taken from www.food.com/recipe/slow-cooker-lentil-chili-333001 (may not work)