Ingredients
1
cup dried lentils (8 ounces), sorted and rinsed
2
medium carrots, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
teaspoon dried thyme leaves
1/4
teaspoon pepper
2 1/2
cups water
1
can (14 1/2 ounces) diced tomatoes, undrained
1
teaspoon salt
Preparation
Mix all ingredients except tomatoes and salt in 3 1/2- to 4-quart slow cooker.
Cover and cook on low heat setting 4 to 6 hours or until lentils are tender.
Stir in tomatoes and salt.
