Light Lentil Stew

• 1 lb dried lentils
• 1 large vidalia onion, coarsely chopped
• 3 stalks celery, sliced
• 1 large carrot, chopped
• 1 medium green pepper, Chopped
• 2 teaspoons minced garlic cloves
• 1 (14 ounce) can chicken broth
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 tablespoon dried parsley
• 1 teaspoon sea salt

1. Rinse Lentils under cool water removing any sand or rocks that may be found.
2. Place Lentils in a large Saucepan and cover with two inches of water.
3. Bring to a boil.
4. Turn off heat, cover, and let stand while preparing and cooking other ingredients.
5. Chop or slice Onion, Celery, Carrot and Green Pepper and place these in a large, 5-qt.
6. Crock Pot.
7. (Helpful Hint: Line Crock Pot with new Reynolds Crock Pot Liners for easy clean up) Add minced Garlic.
8. Pour Broth over all and cook on High Heat until vegetables are about tender (about two hours).
9. Add Tomatoes, Parsley and Sea Salt to Crock Pot.
10. Gently stir in Lentils.
11. Reduce Crock Pot heat to Low and cook about two hours or until vegetables are as tender as you desire.
12. If soup is preferred to stew, add another can of broth.
13. Serve as is or over cooked rice.

lentils, vidalia onion, stalks celery, carrot, green pepper, garlic, chicken broth, tomatoes, parsley, salt

Taken from www.food.com/recipe/light-lentil-stew-163636 (may not work)