Crock Pot Lentil Soup (Vegetarian)

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 3 celery ribs, sliced (on the diagonal is pretty)
• 2 tablespoons minced garlic cloves (or 3 cloves, finely chopped)
• 2 (1 lb) bags dried lentils, rinsed and sorted
• 2 lbs frozen vegetables (I like the broccoli, cauliflower, and carrot blend)
• 4 cups broth (I prefer vegetable)
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 tablespoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (or to taste)

1. Heat oil in non-stick skillet over medium heat. Add onion and celery; cook until crisp-tender (about 3-5 minutes). Add garlic and saute, being careful not to burn.
2. Combine this with remaining ingredients in a large Crock-Pot. Cook on Low 4 hours or on High 2 hours, or until lentils are tender.
3. Garnish with shredded mozzarella cheese and finely chopped roasted red peppers. You could also serve over or stir in your favorite pasta or rice.
4. NOTE: For more crisp-tender texture, add the frozen veggies during last 30-60 minutes of cooking time. My kids don't like the taste of celery, so I chop it very finely so that it "disappears" in the soup.
5. For Vegetarian you must use Vegetable Broth.

extra virgin olive oil, onion, celery, garlic, frozen vegetables, broth, tomatoes, thyme, salt, black pepper, red pepper

Taken from www.food.com/recipe/crock-pot-lentil-soup-vegetarian-218419 (may not work)