<h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 tbsp olive oil</li>
                                            <li>1 lb dried brown lentils (washed and drained)</li>
                                            <li>1/2 cup chopped carrots</li>
                                            <li>1/2 cup chopped celery</li>
                                            <li>1 cup chopped onions</li>
                                            <li>2 tsp smoked paprika</li>
                                            <li>1 tsp cumin</li>
                                            <li>1/4 tsp cayenne pepper</li>
                                            <li>2 garlic cloves, minced</li>
                                            <li>2 bay leaves</li>
                                            <li>14 oz can diced tomatoes</li>
                                            <li>1 tsp sea salt</li>
                                            <li>1/2 tsp black pepper</li>
                                            <li>4 cups low-sodium</li>
                                            <li> vegetable broth</li>
                                            <li>3 cups water</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Place oil at the bottom of the slow cooker. Add all ingredients, except water and vegetable broth, then pour in the liquids.</li>
                                    <li>Cook on low for 7-8 hours.</li>
                                    <li>Remove bay leaves. Serve in bowls and top with chopped parsley or a dollop of yogurt. </li>

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