Mushroom Lentil Soup (Crock Pot)

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

• Ready In: 8 hrs 45 mins
• Serves: 8

Ingredients

• 2  cups water
• 2  tablespoons  dried wild mushrooms
• 1  tablespoon olive oil
• 1  onion, chopped
• 4  stalks celery, diced
• 2  carrots, peeled and diced
• 1  teaspoon chili powder
• 1 (28 ounce) can tomatoes, chopped
• 4  cups vegetable broth
• 2  cups lentils
• 2  tablespoons lemon juice
•  pepper
•  salt
• 1⁄2 cup chives or 1⁄2 cup parsley, chopped

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!).