Ingredients3 cups vegetable broth1 large onion, choppe1 can (10 ounces) mild diced tomatoes and green chilies, undrained1 cup mild salsa1 cup dried lentils, rinsed1 cup frozen corn1 can (8 ounces) tomato sauce1 can (4 ounces) chopped green chilies3 garlic cloves, minced1-1/2 teaspoons chili powder1 teaspoon ground cumin1/2 teaspoon celery salt1/2 teaspoon paprika1/8 teaspoon cayenne pepper1 package (16 ounces) firm tofu, drained and cut into 1/4-inch cubes1 can (4-1/4 ounces) chopped ripe olives3 green onions, slicedDirectionsIn a 3- or 4-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 8-10 hours or until lentils are tender. Sprinkle with tofu, olives and green onions. Yield: 6 servings (2 quarts).