by theUngourmet
2 tsp olive oil
2 carrots, diced
2 cloves of minced garlic
1 can of Rotel diced tomatoes with green chilies
4 cups chicken broth
2 cups vegetable broth
3 cups prepared lentils
2 boneless skinless chicken breasts, very thinly sliced
1/2 tsp dried basil
1/4 tsp dried oregano
2 bay leaves
1 pinch of crushed red pepper flakes
cracked pepper
fresh or dried parsley
Place all ingredients into a large slow cooker. Set to low and cook for 5-6 hours. Remove the bay leaf. Ladle several cups of soup into a blender and pulse briefly, return to the slow cooker; this helps to thicken the soup a bit. An immersion blender would be easier for this but if you don't have one, the blender will work fine.
Garnish with parsley.
Serve with a nice crusty bread for a warm, hearty meal.
