Curried Lentil Soup

4 cups hot water
1 can (28 ounces) crushed tomatoes
3 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 large onion, chopped
1 celery rib, chopped
1 cup dried lentils, rinsed
2 garlic cloves, minced
2 bay leaves
4 teaspoons curry powder
1-1/2 teaspoons salt, optional

In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Discard bay leaves. Makes 10 servings (2-1/2 quarts).