- 1 3/4 cups lentils -- rinsed
- 2 large onions -- chopped
- 2 cloves garlic -- minced
- 2 cups canned tomatoes -- chopped, with liquid
- 2 cups water -- or stock
- 2 large carrots -- sliced
- 1/2 cup sliced celery
- 1 bell pepper -- diced
- 2 tablespoons chopped parsley
- 1 bay leaf
- 1/2 teaspoon salt
- 1/8 teaspoon marjoram
- 1/8 teaspoon sage
- 1/8 teaspoon thyme
Place all ingredients in the slow cooker and cook on the HIGH setting for 2-1/2 hours, or until the lentils are tender. Serves 8 to 10.
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