Lentil Soup

Ingredients 

• 2 tablespoons extra-virgin olive oil

• 3 medium carrots, , peeled and diced

• 1 small sweet onion, , diced

• 3 cloves garlic, , minced

• 1/8 teaspoon crushed red pepper flakes

• salt and pepper, , to taste

• 2 cups dried red lentils, , rinsed

• 6 cups low-sodium chicken broth

• 6 ounces kielbasa, , cut into small bite-sized pieces

• 1/2 teaspoon salt

• 1/2 tablespoon dried Italian herbs

• 2.5 tablespoons lemon juice

Instructions 

• Coat a 6-quart crockpot with nonstick cooking spray.

• In a large nonstick skillet, warm the olive oil over medium-high heat. Add the carrots and onion; sauté for 4-5 minutes until veggies are tender. Add in the garlic until fragrant, about 20 seconds. Season with the red pepper flakes and a sprinkle of salt and pepper.

• Transfer vegetable mixture to the crockpot, along with the dried lentils, broth, kielbasa, and salt. Stir to combine, cover, and cook on low for about 5 & 1/2 hours until the lentils are tender.

• Stir in the herbs and lemon juice. Taste and adjust seasoning, if necessary.