FoodRecipesSoups
2 to 2-1/2 lbs soup meat; 1 soup bone; 1 onion, chopped; 1 garlic clove,
minced; 2 Tbsp oil; 1 lb lentils (washed and soaked overnight); 1 (16-oz)
can stewed tomatoes; 1 stalk celery, chopped; 2 carrots, chopped; 2 tsp
salt, or to taste; 1/2 tsp pepper; 2 cloves; 1 bay leaf; 6 sprigs parsley;
5 cups hot water.
Crock Pot Directions: In a hot frying pan, sauté onion and garlic
in oil until brown. Place lentils in crock pot. Add onion, garlic, and
remaining ingredients. Cover and simmer on low setting for 10 to 12 hours.
Before serving, remove and discard bone.