Lentil Vegetable Soup

Ingredients

- 2 cups dried lentils
- 3 cups water
- 2-3 cups vegetable stock
- 1/4 cups chopped carrots
- 1/2 cups chopped onion
- 1/4 cups chopped celery
- 1 can diced tomatoes
- 1 tsp vegetable bullion (optional)

Directions

1) Soak lentils in crock pot with the water. This is the long part, but the nice thing is that you can just leave them to sit as long as you need to. This will soften the lentils and make the cooking time faster.

2) Bring lentils and water to a light boil or simmer. Remember that the lentils will absorb the water, so add the stock to keep them from sticking to the bottom of your pot and burning. Trust me - burnt lentils do not taste yummy. If you think you need to add more liquid, go for it!

3) Add in your chopped vegetables and tomatoes, then vent and cover.

4) Test the texture of the lentils and carrots frequently to determine the cooking time.

5) You want a soft but not split-pea consistency, so you want to be able to distinguish individual lentils. If you have to make the texture of the lentils a little softer because of the carrots, don't worry (just chop the carrots slightly thinner next time).

6) If you want a bit of extra flavor, stir in the vegetable bullion along with the vegetables. Feel free to add herbs like basil, rosemary or sage for a more earthy flavor.
Serve it with your favorite bread. If you can't finish the entire pot, just freeze the leftovers in freezer-safe containers and thaw them when you feel the need for comfort food again.

Enjoy!