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Lentil Soup

2 c. lentils
1 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
3 stalks celery, diced
1 quart canned tomatoes
1/8 tsp. allspice
2 to 3 tsp. salt to taste
lemon juice, optional


Cover lentils with water for 30 minutes; wash and drain several times. Cover lentils with water and bring to a boil; reduce heat. Simmer 20 minutes; drain. Meanwhile, sauté beef, onion and garlic until meat loses its color. Drain any fat. Place meat, lentils and remaining ingredients (except lemon juice) in slow cooker. Add hot water to cover. As soup cooks, you can add more tomato juice or hot water. Cover; cook on high until mixture begins to simmer then turn on low. Simmer for 4 to 5 hours. At serving time add a few drops of lemon juice.

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