INGREDIENTS:
1 cup dry red lentils
2 cups frozen mixed vegetables
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups vegetable broth
1 28 oz can crushed tomatoes

METHOD:
Rinse lentils, place in crockpot. Chop mixed vegetables, onion, celery and garlic cloves in food processor, add to crockpot. Stir in broth and undrained tomatoes. Add basil, oregano, thyme and bay leaf, stir to mix. Cover; cook on low-heat for 12 hours or on high-heat setting for 5 to 6 hours.