Guest guest Posted July 28, 2001 Report Share Posted July 28, 2001 CROCKPOT LENTIL SOUP1 c. dry lentils1 c. chopped carrot1 c. chopped celery1 c. chopped onion2 cloves garlic, minced1/2 tsp. dried basil, crushed1/2 tsp. dried oregano, crushed1/4 tsp. dried thyme, crushed1 bay leaf3 1/2 c. veggie broth1 1/2 c. water1 (14 1/2 oz) can Italian-style stewed tomatoes1/4 c. snipped fresh parsley2 Tbs. cider vinegarRinse lentils. In CP place lentils, carrot, celery, onion, garlic, basil,oregano, thyme, and bay leaf. Stir in broth, water and undrained tomatoes.Cover; cook on low-heat setting for 12 hours or on high-heat setting for 5to 6 hours. Discard bay leaf. Stir in parsley and vinegar (if desired).Makes 6 servings. Quote Link to comment Share on other sites More sharing options...
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