Cup of Yum
1. Peel potatoes, onion, celery, carrots, and garlic. Dice veggies and mince garlic. For faster cooking potatoes I used a ½-¾ inch dice. Carrots can be sliced into thin rounds or diced. Frozen diced carrots work too!
2. Measure out remaining ingredients for speedy soup assembly.
3. Heat a large pot or dutch oven to medium-high heat with oil. Sauté onions, celery, and carrots until edges are lightly golden.
4. Add garlic and spices (Italian seasoning, salt, and pepper) and sauté for an additional minute until fragrant.
5. Add canned diced tomatoes with juices, diced potatoes, broth, and lentils.
6. Bring soup to a boil, then reduce to a low but bubbling simmer and cover. Cook for about 15-20 minutes or until potatoes and carrots are fork-tender and dried lentils are tender and fully cooked.
7. Taste and add any additional herbs/spices your heart desires. Portion soup into bowls and top with fresh herbs. Enjoy!
8. Leftover soup is AMAZING and can be stored in airtight container(s) in the fridge for easy heat-and-eat meals throughout the week. This soup may also be frozen up to one month.

CROCK-POT SLOW COOKER INSTRUCTIONS

1. Add all ingredients to your slow cooker.
2. Cook on HIGH for 5-6 hours or LOW for 7-8 hours, until dried lentils are cooked through and veggies are tender.