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© Meredith Corporation. All rights reserved. Used with permission.
In a 3 1/2- or 4-quart slow cooker, stir together lentils, bell pepper, carrots, onion, vegetable juice, tomato paste, chiles, Worcestershire sauce, chili powder, vinegar, garlic and water. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Before serving, stir in ketchup and brown sugar. Serve lentil mixture on toasted buns. If desired, top each serving with shredded carrot.