Combine all ingredients in a 4-5 quart crock pot.
Cover and cook on low for 8-9 hours or until lentils are tender.
Ingredients:
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- 2 cups dried lentils, rinsed and looked over
- 2 cans diced tomatoes (14.5 ounces each)
- 1 cup chopped onion
- 2 stalks celery, chopped
- 1 cup chopped carrot
- 1 can chilies (4 ounce size)
- 5 cups chicken broth (or replace with vegetable stock)
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
Instructions:
Notes: http://www.stacymakescents.com/crock-pot-lentil-vegetable-soup
Posted in CrockPot, Main Course
