Lentil Vegetable Soup

 INGREDIENTS:

• 2 1/2 cups water

• 1 cup chopped, sliced or shredded carrots

• 1 cup peeled potatoes, cut into small, bite-size pieces

• 3/4 cup rinsed and drained lentils

• 1/2 onion, chopped

• 1/2 cup chopped celery

• 2 bay leaves

• 1 teaspoon salt

• 1 (14.5-ounce) can diced tomatoes

• 1/3 cup tomato paste

• 2 to 3 minced garlic cloves

PREPARATION: In a 2 1/2- to 4 1/2-quart slow cooker, combine water, carrots, potatoes, lentils, onion, celery, bay leaves and salt. Cook until lentils and vegetables are tender. Cover, cook on low 5 to 8 hours. Or cover and cook on high 3 to 4 hours.

— Note: The time varies because all slow cookers do not cook at the same pace.

After vegetables are soft, add diced tomatoes, tomato paste and garlic. Turn off cooker and let sit 5 minutes to warm. Add water, if soup is too thick. Cook's Note: The recipe may be doubled and cooked in a larger Crockpot. Makes 6 cups.

Nutrition information per 1 cup: 134 calories, 7 grams protein, 1 gram fat, 25 grams carbohydrate, 8 grams fiber, 0 cholesterol, 561 milligrams sodium

— Source: JoAnn Rachor