Lentil Soup (Easy)

• 19 ounces canned lentils, drained
• 10 ounces canned condensed tomato soup
• 10 ounces boiling water
• 2 beef bouillon cubes (reduced sodium preferred)
• 2 tablespoons dried parsley
• 2 tablespoons dried chives
• 12 teaspoon garlic powder
• 1 teaspoon celery seed
• 12 teaspoon pepper
• 1 teaspoon red pepper flakes
• 2 teaspoons chili powder
• 300 g frozen chopped spinach, thawed
• 500 g turkey sausage, cooked and crumbled
• 1 cup bell pepper, diced (red, yellow and or or green)
• 2 bay leaves

1. Combine all ingredients in liner of slow cooker sprayed with non-stick spray.
2. Cook on high for about 4 hours, or on low for about 8 hours.
3. If a thinner soup is desired, add 10 ounces boiling water.
4. Soup may be frozen for future use.
5. Serves 5-6.

lentils, tomato soup, water, beef bouillon cubes, parsley, chives, garlic, celery, pepper, red pepper, chili powder, bell pepper, bay leaves

Taken from www.food.com/recipe/lentil-soup-easy-317267 (may not work)