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Add the olive oil, onion, carrots, celery, garlic, rinsed lentils, diced tomatoes (with their juices), chicken broth, cumin, coriander, smoked paprika, turmeric, cayenne, salt, and black pepper to a 6-quart slow cooker. Stir to combine.
Cover and cook on Low for 7–8 hours or on High for 3–4 hours, until the lentils have completely broken down and the vegetables are very tender.
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