Lentil Chili

I've been talking about this recipe to friends for awhile but I haven't made it in at least a year (probably more if it hasn't made it to the blog). I make my other lentil soup a lot and this is a little different - heartier, thicker, and different spices. When you're making lentils, you have a plan a little ahead. I always want them to get softer faster but it takes a good hour. Adding the salt and acid at the end helps (don't salt until they're tender and that's why the tomato sauce goes in later). Has anyone had luck with lentils in the slow cooker? I haven't tried it but I bet this recipe would be easy to adapt. The leftovers were even better than the first go around!

Lentil Chili (makes about 8 cups or 4-6 servings)

In a large, heavy bottomed pot saute the following in a tablespoon of olive oil for 5-10 minutes:
1 c. onion, chopped
1 c. celery, chopped
1/2 red bell pepper, chopped
1 garlic clove, minced

Then add:
3 cups water
1 (14 1/2 oz) can diced tomatoes
1 1/2 T chili powder
1/2 tsp. ground cumin
1/4 tsp. ground allspice
3/4 c. dried lentils

Bring to a boil, reduce the heat to low, cover and simmer for 40 minutes or until lentils are nearly tender. Then, add:
1 c. tomato sauce
1 (15 oz) can corn, drained
1 c. canned kidney beans, rinsed and drained

Stir to mix, cover, and simmer for 10-15 more minutes.