Slow-Cooker Lentil & Veggie Soup

So delicious and easy! We loved it. The leftovers for lunch the next day were even better! Love SkinnyMs.

1 c frozen or fresh whole kernel corn*
1 large red potato, cut into 1” cubes
4 carrots, sliced*
1/2 c diced sweet onion
2 stalks celery, sliced into 1/2” pieces
1 c (fresh or frozen) green beans, broken into 1” pieces*
1/2 tsp paprika
1/2 tsp black pepper
salt to taste
1 1/2 c tomato juice, low sodium (optional V-8 Juice low-sodium)
3 c vegetable broth, low sodium (optional chicken broth)
1 c (dry) lentils

* I actually just used a big bag of frozen corn, green beans, and carrots
Add all of the above ingredients, except lentils, to the slow cooker, stir to combine. Cover and cook on low 8 to 10 hours. Add lentils the last hour of cooking time. Feel free to add or substitute your favorite vegetables. 
Adjust the liquid for less or more thickness. 

Original recipe found here.

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