Crockpot Lentil Soup

Did you know 1 cup of cooked lentils contains 18 grams of protein and 16 grams of fiber!? This soup recipe is cozy, comforting, and filling, all while being a veggie-forward meal. I love serving with a toasty piece of sourdough for dunking. Making this in a crockpot allows you to go about your day and have dinner waiting for you when you get home. Option to make it vegan by swapping out the bone broth for veggie broth.

Ingredients:
-1 cup brown or green lentils, rinsed
-1 Tbsp olive oil
-1 yellow onion, chopped
-2-3 carrots, chopped
-2-3 stalks celery, chopped
-2 garlic cloves, minced
-Italian seasoning, to taste
-Red pepper flakes, to taste
-Salt and pepper, to taste
-1 14oz can of tomatoes
-4 cups bone broth (or veggie broth if vegan)
-Few sprigs of rosemary and thyme + 1 bay leaf
-1 Tbsp red wine vinegar
-Chopped parsley and grated parmesan for serving

Steps:
1. Heat olive oil in large pan. Saute garlic, onion, carrot, and celery 3-5 mins or until just soft. Season with italian seasoning, salt and pepper, and red pepper flakes
2. Add sauteed veggies, lentils, tomatoes, broth, and herbs to crockpot. Stir
3. Cook on high 3-4 hours. Crockpot will switch to keep warm setting after
4. Stir in red wine vinegar once cooking is complete
5. Top with parsley, parmesan, and toasted bread

Option to cook this on the stove if you do not have a crockpot! After sauteing vegetables, add the rest of the ingredients to a large pot and bring to a boil. Simmer until lentils are soft.