Start by rinsing 1 cup of green lentils under cold water in a fine mesh strainer until the water runs clear, then set them aside.

Dice 1 medium onion and chop 1 red bell pepper and 1 green bell pepper into bite-sized pieces. Mince 3 cloves of garlic and 1 jalapeño pepper (removing seeds for less heat).

In a 6-quart slow cooker, combine the diced onion, minced garlic, and chopped jalapeño. Cook on low for about 5 minutes.

Pour in 4 cups of vegetable broth and add 28 ounces of crushed tomatoes to the slow cooker. Stir gently to combine.

Add the rinsed lentils, 1 can of drained black beans, 1 cup of corn, and 1 cup of salsa to the slow cooker.

Sprinkle in 1 teaspoon each of cumin, chili powder, oregano, and smoked paprika, then stir everything together well.

Cover the slow cooker and cook on HIGH for 5 hours or LOW for 9-10 hours.

Once cooked, taste and season with salt and pepper, then stir in the juice of 1 lime and 1/4 cup of fresh chopped cilantro before serving.

Serve warm, optionally garnishing with toppings like sour cream, diced avocado, or shredded cheese.