Country Hamburger Lentil Soup - Crock-Pot

• 1 cup dried lentils (I used a mix of red, brown, green and yellow)
• 1 (28 ounce) can diced tomatoes
• 8 ounces lean ground beef, browned
• 3 ounces celery, thinly sliced (3 stalks)
• 3 ounces baby carrots, thinly slieced (good-sized handful)
• 1/2 small onion, diced
• 2 garlic cloves, minced
• 3 cups water
• 3 teaspoons beef bouillon
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 -2 bay leaf

1. Brown ground beef.
2. Combine all ingredients in 4-5qt crock pot.
3. Cook on low at least 12 hours or high for 6 hours. I do a combination of high/low, when I made this I did low for 5 hours and high for 4 hours.
4. Remove bay leaves before serving.
5. *Note: when I saved the leftovers, I added another cup of water to prevent it from becoming too thick the next day. It made very yummy leftovers!

dried lentils, tomatoes, lean ground beef, celery, baby carrots, onion, garlic, water, beef bouillon, basil, oregano, thyme, bay leaf

Taken from www.food.com/recipe/country-hamburger-lentil-soup-crock-pot-349271 (may not work)