Lentil Soup

1 lb. lentils (2 1/2 cups)
9 - 10 cups of water
2 chicken bullions
14.5 oz can stewed tomatoes (strained)
3 minced garlic cloves
4 small carrots sliced, or 2 Tbsp of dehydrated carrots
1 Tbsp dried oregano
1 tsp dried parsley
1 lb pork roast, or 1 lb or fried hamburger
salt and pepper to taste

1. Start soaking the beans the night before in the water. This softens and "predigests" the lentils. Place the lentils and soaking water into the slow cooker in the morning.

2. Add all of the remaining ingredients except the meat.

3. If you are making it with a pork roast, you may put it in now. If you are using hamburger, wait a ½ hour before serving the soup to fry it separately in a pan. Add to soup mixture then.

4. Cook on high for 5 - 6 hours, mixing it about once an hour. When lentils and pork are soft, use two forks to pull pork apart. Cook on low heat until ready to serve. Serve with sour cream or shredded cheese on top.