| 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 <JusNeedlin@aol.com> on Jan
18, 1998
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