Prep Time: 8 hours
1 cup chopped carrots
1 cup diced celery
2 cups chopped onions
1 Tbsp olive oil
2 cups brown rice
6 cups water 1 lb lentils, washed and drained
1 lb mushrooms, sliced
1 tsp dried rosemary
1 tsp dried tarragon
Saute carrots, celery, onions, mushrooms in 1 Tbsp olive oil.
Place vegetables in slow cooker when the onions are
Brown the rice in 1 Tbsp oil until dry. Add to slow cooker.
Stir in water, lentils, rosemary, and tarragon. Cover and cook on
high for 6-8 hours.
When thoroughly cooked, serve 1 cup each in individual soup