Lentil Soup
Ingredients:
1 cup dried lentils
1 ½ cups baby carrots
1 ½ cups celery, sliced
1 ½ cups onions, diced
3 garlic cloves, minced
1 teaspoon basil
1 teaspoon oregano
½ teaspoon thyme
1 tablespoon parsley
1 bay leaf
4 cups vegetable broth
1 ½ cups water
2 cups fresh tomatoes, diced
1 teaspoon black pepper
Directions:
Combine all ingredients and cook on low for 8 hours in a slow cooker. Remove the bay leaf before serving.
This can also be cooked in a pressure cooker on the “soup” setting.