1 tablespoon vegan margarine
2 medium onions, diced
1 bunch celery, diced
1 teaspoon minced garlic
4 large carrots, sliced into about 1/4" pieces
2 cups lentils
4 cups water
3 vegan bouillon cubes
2 bay leaves
1 teaspoon Herbes de Provence
1 teaspoon rubbed sage
salt and pepper, to taste
1. In a sauce pan, melt margarine, add onions and celery, and cook until onions are soft and celery brightens. Add garlic and cook for a few more minutes.
2. In a crock pot, add all the other ingredients and stir in the onions and celery.
3. Cover and set crock pot on low for 8 to 10 hours. If you like your lentils a little firmer, try checking after about 6 hours.
Nothing is better than coming home from work to a fragrant house and a delicious meal!