Gather your ingredients: rinse the lentils thoroughly and chop the onion into small, even dice, then slice the carrots into small rounds. Mince the garlic and set everything aside for easy assembly.
In a skillet over medium heat, warm a tablespoon of oil until it shimmers. Add the diced onion and cook until fragrant and slightly translucent, about 3-4 minutes, filling your kitchen with a sweet aroma.
Add the sliced carrots to the skillet and cook for another 2 minutes, stirring occasionally, until they start to soften and release a subtle sweetness.
Stir in the minced garlic and cook for 30 seconds to release its fragrant aroma, being careful not to burn it. Transfer this mixture to your slow cooker.
Pour the vegetable broth into the slow cooker, then add the rinsed lentils, diced onion, carrots, and minced garlic mixture. Stir in the cumin and smoked paprika for a warm, smoky flavor.
Set your slow cooker to low and cook for 6-8 hours. During this time, the lentils will soften into a tender, nutty mash, and the vegetables will meld into a fragrant, hearty stew.
About halfway through cooking, check the stew. If it looks too thick, stir in a splash of hot water or broth. If it’s too watery at the end, uncover and cook on high for 15-20 minutes to thicken.
Once the lentils are tender and the stew has thickened to your liking, turn off the slow cooker. Let it rest for 10 minutes to allow the flavors to deepen and meld together.
Spoon the warm, thick stew into bowls. Garnish with fresh herbs if desired, and enjoy the comforting, smoky flavors that have developed during slow cooking.
