• Add onion, bell peppers, and garlic to your slow cooker. Drizzle avocado oil over top and stir to combine.
• In a large mixing bowl, add diced tomatoes, tomato sauce, broth, Italian seasoning, crushed red pepper flakes, salt, pepper, and sugar. Stir well to combine, then transfer the tomato broth mixture to the crockpot. Do NOT mix, so the onions and peppers can caramelize on the bottom.
• Cook on high for 4 hours or low for 8 hours.
• When the time is up, stir in cooked rice, cooked lentils, and fresh chopped parsley.
• Serve immediately while warm with toppings and sides of choice.

Storage Instructions

• Leftover soup will keep in the fridge for up to 4 days. If making for meal prep, store the rice separately from the soup and add just before reheating.

Freezing Instructions

• To freeze, add the diced tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, salt, pepper and sugar to a large, freezer safe bag. Seal, then combine the ingredients in the bag by squishing them around with your hands. Then, re-open the bag and place the bell peppers, onion garlic, and oil on top. Seal again, removing as much excess air as possible, then lay flat. 
• Then, when ready to cook, dump the ingredients upside down straight from frozen into the crockpot, add 3 cups of vegetable broth and cook as usual (this ensures the onions and peppers are on the bottom of the pot!).