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Lentil Soup

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Member since 2009

Serves | Prep Time | Cook Time


1 c. dry lentils
3 chopped carrots
3 chopped celery stalks
2 minced garlic cloves
2 T olive oil
1 bay leaf
1 t. crushed basil
1 t. crushed dried oregano
1 t. dried thyme
1 t. garlic powder
4 14.5 ounce cans chicken broth
1 14.5 ounce can Italian style stewed tomatoes
1 c. chopped cooked pork (left over from pork chops or roast)

1. Rinse and drain lentils picking them over for small stones 2. Sauté onion, garlic, celery and carrots in olive oil in skillet for about

5 minutes until tender

3. Transfer veggies, pork and lentils to crock pot 4. Stir broth into crock pot along with undrained tomatoes and add all seasonings.

5. Cover and cook on low heat for 12 hours or on high heat for 6 hours.

Discard bay leaf

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