Ingredients:

1 c. dry lentils
1 c. chopped carrot
1 c. chopped celery
1 c. chopped onion
2 cloves garlic, minced
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
1 bay leaf
3 1/2 c. chicken broth or veggie broth
1 1/2 c. water
1 (14 1/2 oz) can Italian-style stewed tomatoes
1/4 c. snipped fresh parsley
2 Tbs. cider vinegar

Directions:

Rinse lentils. In Crockpot 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 highheat setting for 5 to 6 hours.Discard bay leaf.Stir in parsley and vinegar (if desired). Makes 6 servings.