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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 6 |
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Just tried this one busy week-end as we had a- lot going on. Turned out we did't have this till a few days later. I think it improved the flavor. Ingredients:
1 cup dry lentils |
1 -1 1/2 cup chopped carrot |
1 -1 1/2 cup chopped celery |
1 -1 1/2 cup chopped onion |
2 -3 cloves garlic, minced |
3/4 teaspoon dried basil |
3/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
2 bay leaves |
4 1/2 cups chicken broth or 4 1/2 cups vegetable broth |
1 1/2 cups water |
1 (14 1/2 ounce) can stewed tomatoes |
1 (6 ounce) can tomato paste |
2 tablespoons cider vinegar (optional) |
Directions:
1. Rinse lentils.
2. Place lentils, carrots, celery, onion garlic, basil,oregano, thyme,& bay leaf in a crock-pot.
3. Stir in broth,water,undrained tomatoes& paste.
4. Cover& cook on low heat 12-14 hours on low or 6-7 on high.
5. Discard bay leaf.
6. Stir in vinegar if desired.
7. Makes 6 servings.
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