Start by rinsing the Madras lentils under cold running water until it runs clear.

Chop the carrots, bell peppers, and onions into small, even pieces.

In your slow cooker, add the rinsed lentils first, then layer the cut vegetables on top.

In a small bowl, combine garlic powder, cumin, coriander, turmeric, and cayenne pepper.

Sprinkle this spice mix evenly over the vegetables and lentils.

Pour the vegetable broth over the lentils and veggies, then add the tomato paste. Stir gently.

Close the lid on your slow cooker. Set it to low and let it cook for 6-8 hours, or on high for 3-4 hours.

When there's about 15-30 minutes left, stir in the lime juice.

Once cooking is complete, give everything a gentle stir before serving.