Vegetable Lentil Soup – Allie Whalen
1 can (14 1/2 oz) vegetable broth
1 can (14 1/2 oz) diced tomatoes, undrained
2 medium zucchini or yellow summer squash (or 1 of each), diced
1 red or yellow bell pepper, diced
1/2 cup thinly sliced carrots
1/2 cup lentils (any variety), rinsed and sorted
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
2 T chopped fresh basil
1/2 cup croutons or shredded cheese (optional)
Combine broth, tomatoes with juice, zucchini, bell pepper, carrots, lentils, salt, sugar and black pepper in crock pot; mix well.
Cover; cook on LOW 8 hours or on HIGH 4 hours, or until lentils and vegetables are tender.
Ladle into bowls. Sprinkle on basil and croutons, if desired.