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.

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