Ingredients
- 3 potatoes (peeled)
- 2 garlic (cloves minced)
- 2 bay leaves
- 1 onion (chopped)
- 1 celery rib (chopped)
- 1 dry lentils
- 950 ml water (hot)
- 525 gr tomatoes (crushed)
- 8 gr curry powder
- 4 gr salt (optional)
- 3 slices carrots thinly (sliced)
In a slow cooker, combine all ingredients; stir well. Cover and cook on LOW for 8 hours or until vegetables are tender. Discard the bay leaves before serving.
