Chop all the vegetables and mix the spices together. Open the cans, measure out the maple syrup and set everything in reachable distance.
Instant Pot Instructions
Press the "Sauté" button and put the oil in the IP insert. Add the bell peppers and onions. Sauté until the onions are translucent. This can take a few minutes, so don't lose patience. Stir occasionally through this process.Add the diced tomatoes and tomato paste along with the spices you mixed together. Stir well to combine.Add the lentils and broth and stir to combine, then turn off the sauté mode.
Set your lid in place securely, close the vent, and press the "Manual" button. Adjust the pressure to high pressure and the time to 8 minutes and let it do its thing.Allow time for a natural release of at least 20 minutes. Then vent any remaining steam before opening the lid. Season with salt if needed.
Slow Cooker Instructions
Heat a sauté pan, warm the oil and then sauté the vegetables until the onions are translucent. Then combine everything in your slow cooker and stir well.
Set the slow cooker on low for 8-10 hours. Season with salt just prior to serving if needed.
Stovetop Instructions
Heat a sauté pan, warm the oil and then sauté the vegetables until the onions are translucent.Combine all ingredients in a large stock pot and bring to a boil. Once it reaches a boil, reduce to a simmer. Cook until the lentils are done. (about 30-45 minutes).
*Note that if you are making this on the stovetop, you will want to keep an eye on the liquid levels as the liquid will cook out much faster this way. Have some extra vegetable broth on hand just in case, and cook until the lentils are tender.Season with salt if desired for serving.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Also note that data does not include added salt or the burger bun or bread.