1 pound Bob's Red Mill Lentils (brown), rinsed and picked over
1 large onion, chopped
3 medium carrots, peeled and chopped
1 large celery rib with leaves, chopped
1 can fire roasted tomatoes (about 2 cups)
1 medium sweet potato, peeled and cut into small chunks
2 medium zucchini, sliced
8 cups vegetable stock
1 cup small pasta
Garnish: Chopped parsley, fresh grated romano
Combine all of the ingredients except the pasta and zucchini in the slow cooker. Cover and cook on low for 7 hours. Add the pasta, sliced zucchini and salt and pepper. Cook an additional 30 minutes or more until the pasta is tender. (You may wish to increase the temperature of the slow cooker for this last step.)