Soak your lentils in water for 6 to 8 hours, leaving about 2 centimeters of water (or more) above the lentils

Chop the onion, bell pepper, carrot and garlic in small cubes

Strain the lentils and save the water for watering plants (do not use it for cooking)

In a pan, add oil and heat for a few seconds, then add the vegetables and sauté them until everything is soft and fragant

Add the vegetables and lentils to the slow cooker. Then add the broth and 2 and a half cups of water.

Season with salt, pepper, rosemary and oregano to taste.

Stir to mix all ingredients evenly, then set to cook in high temperature for 4 hours, or cook in low for 6 hours.

When there is about 20 minutes of cooking left, add the rice and stir to mix. You may replace rice for one chopped and peeled potato.

When cooked, serve immediately.

OPTIONAL: when served, you can add chopped fried sausages, fried or hard boiled eggs on top