4 c hot water
1 28 oz can crushed tomatoes
3 med potatoes — peeled and diced
3 med carrots — thinly sliced
1 lg onion — chopped
1 celery rib — chopped
1 c dry lentils
2 cloves garlic — minced
2 bay leaves
4 tsp curry powder
1 1/2 tsp salt — optional
In a slow cooker, combine all ingredients; stir well. Cover and cook on LOW for 8 hours or until vegetables are tender. Discard the bay leaves before serving.