1 Tbsp olive oil

1 cup diced onion

2 ribs celery, sliced

3 garlic cloves, minced

5 cups water

2 Tbsp Better than Bouillon Chicken Base

3 carrots, peeled and sliced

1 (14.5 oz) can diced tomatoes

1/2 cup brown lentils

20 ounces boneless skinless chicken breasts

1 red bell pepper, cored and diced

1 bay leaf

1 tsp dried thyme leaves

1 tsp dried rosemary leaves

1 tsp garlic powder

1 tsp kosher salt

1 tsp black pepper

Heat a pan over medium-high heat. Add in the oil and swirl it around. Add in the onions and celery and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to the slow cooker.

Add in the water, bouillon, carrots, tomatoes, lentils, chicken, bell pepper, bay leaf, thyme, rosemary, garlic powder, salt and pepper. Stir.

Cover and cook on low for 6-8 hours.

Discard the bay leaf. Remove the chicken cut it into pieces or shred and return to the pot.

Stir and ladle into bowls and serve.