As our first-week-of-Spring low temps here in Western PA tank back into the 20s and 30s, we need a hearty soup to warm our bones! Again!! Hopefully for the last time! I love this recipe!!! So easy in the crockpot!!

Add your own twist to this soup! Like spicy? Add red pepper flakes and hot sausage!
Add your own twist to this soup! Like spice? Add red pepper flakes and hot sausage!

Ingredients:
2 tbsp. olive oil
2 cloves garlic pressed
4 carrots chopped
3 celery stalks chopped
1 small onion chopped
1 tbsp. each Basil, rosemary, thyme
1/2 tbsp. fennel seed
Salt/pepper
1 28oz. can LaValle San Marzano
1 cup dry lentils rinsed
1 32oz.box of low sodium chicken stock
 

Optional:
1-1/2 lb. kielbasa, sweet or hot sausage link cut into 1 inch chunks.
3 cups chopped red potatoes washed and skinned.
Remember the superfood chia! Add your gel or the seeds right into to the soup!

Directions:

Add olive oil to frying pan on medium heat.
Start with garlic and chopped onions.
Add celery and carrots and let cook 15 minutes.
Season with basil, rosemary, thyme and add fennel seed.

I love to start off a soup with olive oil, garlic and veggies in the frying pan. I season all of it with my spices! The flavors mix and the veggies have an opportunity to soften a bit!
I love to start off a soup with olive oil, garlic and veggies in the frying pan. I season all of it with my spices! The flavors mix and the veggies have an opportunity to soften a bit!

Add contents of frying pan and all other ingredients to the crockpot! Cook for 6 hours on high!

Add lentils dry, but washed with water! Like any other veggie, clean them off dab with a paper towel! They will cook in the crockpot!
Add lentils dry, but washed with water! Not soap!!! Like any other veggie, clean them off dab with a paper towel! They will cook in the crockpot!

Always top off with freshly grated Parmesan cheese, grab a fresh loaf of ciabatta bread and enjoy!

Ciao!