I use diced tomatoes instead of the whole tomatoes.
| 3/4 to 1 | C | dried lentils,depending on how well you like lentils |
| 1 | can | whole tomatoes, cut up (14 1/2 to 16 oz.) |
| 1 | can | vegetable broth (14 1/2 oz.) |
| 1 | can | whole kernel corn with red and green peppers (11 oz.) |
| 1 | pkg. | frozen black-eyed peas (10 oz.) |
| 1 | lg. | onion, cut into eighths |
| 1 | tbsp. | chopped fresh basil leaves* |
| 1 | tbsp. | finely chopped fresh garlic |
| 1/2 | c. | freshly grated or shaved Parmesan cheese |
In Crockery Pot stir together all ingredients except Parmesan cheese. Cook on low for 10 to 12 hours (4 to 6 hours on high) or until lentils are tender.
To serve, ladle into bowls; top with Parmesan cheese.
Yield: 4 servings
*1 teaspoon dried basil leaves can be substituted for 1 tablespoon chopped fresh basil leaves