Ingredients:
3 cups water
1 28-oz. can peeled Italian tomatoes, undrained
1 6-oz. can tomato paste
1/2 cup dry red wine, such as Zinfandel
3/4 tsp. dried basil
3/4 tsp. dried thyme
1/2 tsp. crushed hot red pepper
1 lb. dried lentils, rinsed, drained and picked over
1 large onion, chopped
4 medium carrots, cut into 1/2-inch rounds
4 medium celery ribs, cut into 1/2-inch-thick slices
3 garlic cloves, minced
1 tsp. salt
Chopped fresh basil or parsley, for garnish


1. In a 3 1/2-quart slow cooker, combine the water, tomatoes with juice, the tomato paste, red wine, basil, thyme and crushed red pepper. Break up the tomatoes with a wooden spoon, and stir to blend in the tomato paste. Add the lentils, onion, carrots, celery and garlic.
2. Cover and cook until the lentils are tender, 10 to 12 hours on Low (200 F), 4 to 5 hours on high (300 F). Stir in the salt. Serve the stew in bowls, sprinkled with chopped basil.