Lentil Soup

Lentil Soup


1 cup dry lentils
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1 bay leaf
2 14 1/2 ounce cans vegetable broth or 3 1/2 cups chicken broth
1 1/2 cups water
1 14 1/2 ounce can Italian style stewed tomatoes
1/4 cup snipped fresh parsley
2 tablespoons cider vinegar (optional)

Rinse Lentils. In a 3 1/2, 4 or 5 quart crockery cooker place lentils, carrot, celery, onion, garlic, basil, oregano, thyme and bay leaf. Stir in vegetable or chicken broth, water and undrained tomatoes.

Cover; cook on low-heat setting for 12 hours or on high-heat setting for 5 to 6 hours. Discard bay leaf. Stir in parsley and vinegar (if desired). Makes 6 servings.

B-man :wink: