Ingredients
3/4
cup dried lentils, sorted, rinsed
2
medium stalks celery, sliced (1 cup)
1/2
cup coarsely chopped green bell pepper
3 1/2
cups vegetable broth
1
can (11.5 oz) vegetable juice
1/3
cup uncooked rosamarina or orzo pasta (2 oz)
1
teaspoon dried thyme leaves
Preparation
In 3 1/2- to 4-quart slow cooker, mix lentils, celery, bell pepper and broth.
Cover; cook on Low heat setting 10 to 12 hours.
Stir vegetable juice, pasta and thyme into stew. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until pasta is tender.
