Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
Combine ingredients in a slow cooker and cook on Low for 8 to 10 hours, or on High for about 4 hours, or until lentils have broken down and vegetables are tender.
Try using a liner in your slow cooker for easier cleanup.
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