2 c. lentils (any color, I used orange)

2 sweet potatoes, peeled and chopped

4 stalks celery, chopped

4 carrots, chopped

1 onion, chopped

1 can diced tomatoes

1 tsp. oregano

1 tsp. rosemary

1 bay leaf

64 oz vegetable broth

salt and pepper to taste

Place all in crock pot and cook on high for one hour, then low for 8 hours or until all is tender.  Add more broth if it seems to “dry” at the end.

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