Ingredients
4 cups water1 can (28 ounces) crushed tomatoes3 medium potatoes, peeled and diced3 medium carrots, thinly sliced1 cup dried lentils, rinsed1 large onion, chopped1 celery rib, chopped4 teaspoons curry powder2 bay leaves2 garlic cloves, minced1-1/4 teaspoons salt
Preparation
In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.
