Nona'S Umbrian Lentil Soup

• 3 tablespoons extra-virgin olive oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, minced
• 3 medium carrots, coarsely chopped
• 6 stalks celery, with leaves, coarsely chopped
• 2 teaspoons dried sage (or 2 whole fresh sage leaves, finely chopped)
• 1 (14 1/2 ounce) can chopped plum tomatoes, drained
• 2 cups brown lentils
• 6 cups vegetable broth
• salt
• fresh ground black pepper

1. Heat oil in a large skillet over med-high heat; add in onion, garlic, carrots, celery, and sage leaves; saute until the garlic and onion are fragrant, 3-4 minutes.
2. Add in tomatoes and cook 2-3 minutes to evaporate some of the juices.
3. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
4. Stir in the lentils and broth.
5. Cover the cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, until the lentils are tender.
6. Check the soup at around 3 or 6 hours to make sure there is enough broth and the soup isn't sticking to the pan; add more broth if it is sticking.
7. Season with salt and pepper before serving.

extravirgin olive oil, onion, garlic, carrots, stalks celery, sage, tomatoes, brown lentils, vegetable broth, salt, fresh ground black pepper

Taken from www.food.com/recipe/nonas-umbrian-lentil-soup-452627 (may not work)