Slow Cooker Lentil and Pasta Stew

 

3/4

cup dried lentils, sorted, rinsed

2

medium stalks celery, sliced (1 cup)

1/2

cup coarsely chopped green bell pepper

3 1/2

cups vegetable broth

1

can (11.5 oz) vegetable juice

1/3

cup uncooked rosamarina or orzo pasta (2 oz)

1

teaspoon dried thyme leaves

• 1 In 3 1/2- to 4-quart slow cooker, mix lentils, celery, bell pepper and broth.
• 2 Cover; cook on Low heat setting 10 to 12 hours.
• 3 Stir vegetable juice, pasta and thyme into stew. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until pasta is tender.