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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.

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