1.While the water is boiling, heat the olive oil in a medium skillet over medium heat. Once hot, add the onions, carrots, celery and garlic and sauté until the onions are soft and translucent, about 5 minutes.
2. Now add the sautéed vegetables to the crockpot, followed by the lentils, diced tomatoes, vegetable broth, cumin, thyme and bay leaf.
3. Stir everything together, and then season with salt and pepper to taste.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
5. Discard the bay leaf, and adjust the seasoning to taste. Serve hot, sprinkled with fresh parsley.
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