1/4 c extra virgin olive oil
1 large onion, chopped
4 celery stalks with leaves, chopped
2 c chopped carrots
3 garlic cloves, minced
8 c water
3 c dry lentils
2 heaping tbs vegetable bouillon (I like Better Than Bouillon)
2 cans diced tomatoes
1 tbs Balsamic vinegar
Salt and pepper to taste
Turn 5 qt. crock pot on high. Place oil and chopped vegetables in and stir. Add the water and lentils. Place lid on and let cook on high for about 3 hours, until lentils are soft. After lentils are cooked, stir in bouillon and diced tomatoes, turn crock pot to low and let warm until ready to eat. Just before serving add vinegar. Can blend lentils for thicker consistency.
From Simplehealthytasty.com
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