| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Soups | 6 | Servings |
INGREDIENTS
| 1 | c | Dried lentils |
| 1 | c | Carrot; chopped |
| 1 | c | Celery; chopped |
| 1 | c | Onion; chopped |
| 3 | lg | Garlic cloves; crushed |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Dried thyme |
| 1 1/2 | tb | Dried parsley |
| 2 | Bay leaves | |
| 3 1/2 | c | Chicken broth |
| 1 1/2 | c | Water |
| 14 1/2 | oz | Del Monte stewed tomatoes; Italian style |
| 2 | tb | Cider vinegar |
| Grated parmesan cheese; if desired |
INSTRUCTIONS
Rinse & drain lentils. In a 3 1/2 - 5 quart crockpot, place lentils, carrot, celery, onion, garlic, basil, oregano, thyme, parsley & bay leaves. Stir in chicken broth, water & undrained tomatoes. Cover; cook on low heat setting for 12 hours or on high heat setting for 5 ~ 6 hours. Discard bay leaf. Stir in vinegar. 6 servings. Sprinkle each serving with Parmesan cheese, if desired. Recipe by: Better Homes Crockery Cooking Posted to Digest eat-lf.v097.n018 by JusNeedlin <[email protected]> on Jan 18, 1998
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