Recipe of the Week! 

Lentil Vegetable Soup

The Wine Experience Recommedation:  Shiraz 
Serves 3-6

2 1/2 cups water
1 cup chopped, shredded or sliced carrots
1 cup peeled potatoes, cut in small, bite size pieces
3/4 cup rinsed and drained lentils
1/2 cup chopped onion
1/2 cup chopped celery
2  bay leaves
1 teaspoon salt
14.5 oz. can diced canned tomatoes
1/3 cup tomato paste
2 cloves minced garlic

Directions:
This recipe may be prepared in a slow cooker that is between 2 1/2-4 1/2 quarts in size. Stir together all of the ingredients into the cooker except the tomatoes, tomato paste and garlic.  Cook until the lentils are soft. Stir in the remaining ingredients.  Turn off the cooker and let sit 5 minutes. Ready to serve. You may add a small amount of water if the soup is too thick. On low the recipe will take 4-8 hours to cook. An “average cooker” will take 7.5-8 hours; a “fast cooker” will take 5-5.5 hours; an “extra fast cooker” will take 4-4.5 hours.  On high the recipe will take 2.5-4 hours to cook.

From JoAnn Rachor's Fast Cooking in a Slow Cooker Every Day of the Year.