ADVOCATE-TESTED RECIPE

Lentil Vegetable Soup

Serves 6 to 8. Recipe is by Julie Kay.

2 cups dried brown lentils

1 large onion, chopped

2 stalks celery, chopped

1 carrot, peeled and shredded

1 (28-oz.) can crushed tomatoes

½ cup dried macaroni

1 (14½-oz.) can vegetable stock

3 cups water

2 cloves garlic, minced

1 tsp. basil

1 tsp. Italian seasoning

1 tsp. black pepper

Fresh Parmesan cheese for garnish

1. Put all ingredients except the cheese into slow cooker.

2. Cook on Low for 6 to 8 hours.

3. Garnish with fresh Parmesan cheese.