• Combine lentils, tomatoes, onion, garlic, half the parsley, cumin, paprika, and vegetable broth in the slow cooker. Cook on high for at least 4 hours, or on low for 8-12 hours
• Meanwhile, make the cashew cream blend the cashews and water together until smooth.
• Garnish the lentils with cashew cream and with the remaining parsley, enjoy!

Notes

• No Slow Cooker/Less Time: Place a small amount of vegetable broth in a large saucepan or pot and heat the onions and garlic for 3 minutes over medium heat. Add the rest of the ingredients.
• Serve it With: Brown rice, quinoa, groats, or farro.
• Leftovers: Refrigerate in an airtight container up to 5 days.