Ingredients

• 1 1/4 cups carrot rounds (about 1/4" to 1/2" thick)
• 1/2 red bell pepper, diced
• 1 cup diced celery
• 1/2 onion, diced
• 2 cups dried lentils, rinsed and picked to make sure there are no stones or other yuckies
• 32-oz container chicken broth
• 2 cups water
• 1 Tbsp poultry seasoning (or to taste)
• Salt and pepper (be generous...there's a lot of soup to season)