Lentil-Veggie Soup

From Slow Cooker Favorites Made Healthy (Better Homes & Gardens Cooking).

This was a surprisingly delicious soup. It was actually much thinker that a soup, but thinner that a stew. As Rachel Ray would say, a "stoup." This soup has 0 grams of fat and 12 grams of fiber, so it's very healthy! It takes a long time to cook so you have to kind of plan when you are going to make it. I made it around 8 pm the previous night and we had it for lunch the next day. It reheats wonderfully.

I have a huge slow cooker, so I doubled the recipe. I makes A LOT so be prepared! Also, while it doesn't call for it, I added salt and pepper. It was just to bland without it.

Note: I planned on this being my first soup after my master cleanse. It may be a bit to hearty for most, but we had it with no troubles.

Ingredients

• 1 cup brown lentils, rinsed and drained
• 1 cup chopped carrots (2 medium)
• 1 cup celery (2 stalks)
• 1 cup chopped onion (1 large)
• 1 bay leaf
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon dried thyme, crushed
• 2 cloves garlic, minced
• 2 (14 1/2-ounce) cans vegetable broth or chicken broth
• 1 1/2 cups water
• 1 (14 1/2 oz) can Italian-style stewed tomatoes, undrained
• 1/4 cup snipped fresh parsley

Instructions

1. In a 3 1/2 to 4-quart slow cooker place lentils, carrots, celery, onion, and bay leaf. Sprinkle with basil, oregano, thyme and garlic. Combine broth, water and undreained tomatoes. Pour over all.
2. Cover and cook on low-hear for 12 hours or on high-heat for 5 to 6 hours. Remove and discard bay leaf. Stir in parsley.