Slow Cooker Mexican Lentil Stew with Chorizo

Ingredients

• 5 Cups vegetable broth
• 1/4 Teaspoon dried oregano
• 1 Teaspoon salt
• Pepper, to taste
• 1 fourteen-ounce can of diced tomatoes
• 1 small dried chipotle pepper
• 1 bay leaf
• 1 onion, chopped
• 3 celery stalks, chopped
• 3 carrots, chopped
• 3 potatoes, peeled and cubed small
• 1 Cup dried green lentils
• 11 Ounces chorizo sausage
• Tortillas, for serving
• Sour cream, for serving

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