Ingredients:

6 carrots diced

1 large onion diced

4 cloves garlic minced

1 yellow pepper chopped

1/8 teaspoon cayenne pepper

3 cups red lentils

4 cups Veggie Broth

2-3/4 cups water

1 teaspoons salt

1 lemon zest and juice

1 tablespoon fresh rosemary chopped

Directions:

1. Add all ingredients except lemon zest, juice, and rosemary to crock pot.

2. Cook on LOW for 6 hours.

3. Stir in lemon zest, juice and rosemary.

4. Season with additional salt and pepper to taste. Feel free to continue to cook to help meld everything together.

5. Ladle into bowls and garnish with additional chopped rosemary if desired.

Bon Appetit!