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1 cup Dry Green Lentils (Uncooked)

1 can diced tomatoes (fire roasted if you have them)

½ cup Yellow Onion (Finely diced)

4 Garlic (Cloves, minced)

½ cup Parsley (fresh) or 2-3 Tbsp dried

2 tsps Cumin

2 tsps Paprika

1 tsp salt, more to taste

5 cups Vegetable Broth (Low sodium)

¼-½ cup grains: brown rice, barley, or steel cut oats (uncooked)

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1. Combine lentils, tomatoes, onion, garlic, parsley, cumin, paprika, and vegetable broth in the slow cooker. You can add the grains at the beginning or in the second half of the cook time.

2. Cook on high for 4-6 hours, or on low for 8-12 hours (although my 3qt slow cooker took significantly longer than this, but I'm unsure if that is what should be expected for any other slow cooker)

3. If you didn't add the grains at the beginning, do that after a couple of hours on high or within the last few hours on low.

4. Depending on the grains you added, you may need to add more broth or water if the soup is getting thicker than you like.

5. Adjust seasonings as desired.

6. Garnish the lentils with your toppings of choice and enjoy!

Stovetop directions

1. Place a small amount of vegetable broth in a large saucepan or pot and heat the onions and garlic for 3 minutes over medium heat. Add the rest of the ingredients. Cook until the lentils and grains are done.

2. Leftovers: Refrigerate in an airtight container up to 5 days.