Mushroom Lentil Soup (Crock Pot)

Total Time
8hrs 45mins
Prep 15 mins
Cook 8 hrs 30 mins

We enjoyed this low cal/filling wholesome soup. Recipe source: The Healthy Slow Cooker

Ingredients Nutrition

Directions

  1. In a heatproof measuring cup or bowl combine hot water and dried mushrooms and let stand for 30 minutes or so, strain but reserve liquid. Pat dry and chop. Set aside.
  2. In a skillet over medium heat, heat oil and then add onion, celery and carrots, cook stirring until softenened (5-10 minutes). Stir in chili powder and mushrooms and cook another minute or so.
  3. Stir in tomatoes (with juice) and bring to a boil. Transfer to crock pot.
  4. Add vegetable broth, reserved mushroom liquid and lentils. Cover and cook on low for 8-10 hours (or high for 4-5 hours) or until vegetables are tender.
  5. Stir in lemon juice, salt and pepper.
  6. Spoon into bowls and garnish with chives or parsley (we used chives -- yum!).
Most Helpful

I LOVED this and hubby didn't like it at all, so I am giving it a 4 :) That's meeting in the middle, right? Anyhoo, it is a filling, flavorful soup that was easy to throw together. I cut the recipe in half, but added the full amt of dried porcini mushrooms, plus about 5 sliced button mushrooms plus a can of mushrooms LOL. It was all about the mushroom here. I didn't precook any of the veggies, just threw everything in the crockpot and cooked on high for 5 hours, then put it in the fridge for the flavors to mend overnight. Today when serving, I did need to add extra veggie broth. I really enjoyed it!! Looks like the leftovers will be all mine!

JanuaryBride April 27, 2010

I loved this soup and so good for you. Low in fat, but still full of flavor. I will certainly make this again. I didn't have dried mushroon, so subed fresh instead. Worked out great.

BakinBaby October 19, 2008