LENTIL SOUP

1 cup dried lentils
1 cup carrot, chopped
1 cup celery, chopped
1 cup onion, chopped
3 large garlic cloves, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 1/2 tablespoons dried parsley
2 bay leaves
3 1/2 cups chicken broth
1 1/2 cups water
1 (14 1/2 ounce) can Del Monte Italian style stewed tomatoes
2 tablespoons cider vinegar
grated parmesan cheese (if desired)

Rinse and drain lentils.

In a 3 1/2-5 quart crock pot, place lentils, carrot, celery, onion, garlic, basil, oregano, thyme, parsley, and bay leaves. Stir in chicken broth, water, and 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. Sprinkle each serving with Parmesan cheese, if desired.

Servings: 6
Source: Better Homes Crockery Cooking