In a high sided skillet sauté 2 Tbsp of oil with the onions and carrots. Allow to cook for 5-7 minutes or until the carrots begin to soften. Season with salt and pepper.
Add the tomato paste, gochujang paste, dry spices and one cup of vegetable broth.
Stir to combine and allow mixture to come to a simmer for 5 minutes.
Transfer to a slow cooker and add the lentils, diced tomatoes, bay leaves and rest of the broth.
Set slow cooker on high for 3-4 hours, while the lentils are cooking stir the mixture occasionally.
Serve over rice and garnish with plenty of fresh cilantro leaves.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/gochujang-lentils/