Slow Cooker Lentil Chili

I found and made a wonderful lentil chili recipe on the web but when I wanted to make it again I couldn't find it. This is my attempt to recreate it. It is a substantial chili that your guests might not realise has no meat in it (I do eat meat but not every day). Vary the garlic and chili to your taste - I just happened to have some harissa to hand. Cumin gives a nice warm note. It is one of those "even better next day" dishes. This makes quite a lot but I do have quite a large slow cooker. If you didn't have a slow cooker I guess you could simmer on the hob for 90mins or so?

• Ready In: 6 hrs 15 mins
• Serves: 6

Ingredients

• 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

Directions

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.