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Curried Lentil Soup

4 cups hot water
1 can (28 ounces) crushed tomatoes
3 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 large onion, chopped
1 celery rib, chopped
1 cup dry lentils
2 garlic cloves, minced
2 bay leaves
4 teaspoons curry powder
1-1/2 teaspoons salt, optional


Combine all ingredients in slow cooker, stir well. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Discard bay leaves before serving. Yield: 10 servings

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