• In a medium stockpot over medium high heat, saute the yellow pepper, garlic, and onion in olive oil for 3 minutes.
• Stir in the lentils and cook a minute longer.
• Add in the remaining ingredients except the microgreens. Bring to a boil then cover, reduce to a simmer, and simmer for 20 minutes.
• Adjust seasonings as desired. Top with microgreens or other toppings as desired.

Slow Cooker Method

• Add all of the soup ingredients except the toppings right to your slow cooker. You will likely want to reduce the broth to 2 1/2 cups, however.
• Either cook the soup on high for 3-4 hours or on low for 6-8 hours.
• After cooking, remove half of the soup, and blend it in either a blender or, put it in another pot and use an immersion blender. Then add the blended soup back into the original pot. I prefer the second method for simplicity and to avoid the hot soup being in contact with the blender since it's usually a plastic container.
• Add more salt and pepper or other seasonings, if desired. Top with microgreens or other toppings, and serve.