Lentil-Veggie Soup

By luvmybuttonsnbows

Ingredients

• 1 cup dry lentils
• 1 cup chopped carrots (2 medium)
• 1 cup chopped celery (2 stalks)
• 1 cup chopped onions (2 medium)
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon dried thyme, crushed
• 1 bay leaf
• 2 14-ounce cans vegetable broth or chicken broth (3 1/2 cups)
• 1 1/2 cups water
• 1 14 1/2-ounce can Italian-style stewed tomatoes
• 1/4 cup snipped fresh parsley

Preparation

Step 1

Rinse lentils. In a 3 1/2- to 4-quart slow cooker place lentils, carrots, celery, onions, 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 high-heat setting for 5 to 6 hours. Discard bay leaf. Stir in parsley.