Thai Curry Lentil Soup

I love lentils and I've been in the mood for a summery soup. The weather is sooo nice I decided I did not want to slave over a pot for hours, so I will let my crock pot do half the work.

• 2 can lentils, drained well




• 1 can diced tomatoes, drained




• 2 cups chicken broth or I used College Inn culinary Thai coconut curry broth http://www.collegeinn.com/products/culinary-thai-curry.aspx




• 2 Tablespoons minced garlic




• 1 medium onion diced fine




• 2 small zucchini's chopped fine




• 1 1/2 cups shredded carrots




• 1 teaspoon curry powder




• 1 teaspoon cumin powder




• 1 teaspoon dried parsley




• salt and pepper to taste




• cooking spray
  

Add the first 4 ingredients in the crock pot on high. Then in a large pot over medium heat sprayed with cooking spray, soften onion, carrots and zucchini. Add salt and pepper to the veggies. Cook for about 15-20 minutes. Add to crock pot. Add spices. Cook for an hour and a half on high heat. Just before eating take a cup or 2 of the mixture and blend it up and add it back to the crock pot for a thicker broth. Top with greek yogurt or sour cream! *Hint, if you do not want to cook all of the veggies you can throw all the ingredient in the crock for 8 hours on low.* Enjoy!