Prep Ingredients: Rinse lentils under cold water and drain. Chop onion and mince garlic.
Combine in Slow Cooker: Add lentils, diced tomatoes with juices, chopped green chilies, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir in vegetable broth.
Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until lentils are tender and mixture has thickened.
Add Cheese: Stir in shredded cheddar cheese until melted and creamy.
Serve: Sprinkle with fresh cilantro and serve warm with tortilla chips.
Serving and Storage Tips
