High protein vegetarian recipe for slow cooker

Ingredients:

• 1 cup dry lentils (2.4 dl)

• 1 medium onion, diced

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 1 (400 gr/14.5 ounce) can diced tomatoes

• 1 (240 gr/ 8.5 ounce) can tomato sauce

• 1 cup vegetable broth (2.4 dl)

• 2 tablespoons chili powder

• 1 tablespoon cumin

• 1 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 (440 gr/15.5 ounce) can kidney beans, rinsed and drained

• 1 (440 gr/15.5 ounce) can black beans, rinsed and drained

• 1 cup frozen corn (2.4 dl)

• 1 cup uncooked quinoa (2.4 dl)

Directions:

1. Rinse the lentils and add them to a slow cooker.

2. Add the onion, bell pepper, and garlic to the slow cooker.

3. Pour in the diced tomatoes, tomato sauce, and vegetable broth.

4. Stir in the chili powder, cumin, paprika, salt, and black pepper.

5. Add the kidney beans, black beans, corn, and quinoa to the slow cooker.

6. Stir everything together until well combined.

7. Cover and cook on low for 7-8 hours, or on high for 3-4 hours.

8. Serve hot, garnished with shredded cheese, sour cream, and chopped fresh cilantro if desired.

This recipe makes 6 servings, each containing approximately

• 365 calories

• 20 grams of protein

• 60 grams of carbs