LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Crock-Pot Lentil and Portabella Soup
| Crock-Pot Lentil and Portabella Soup | Print |
Recipe By: Alice Morrow
Crock-Pot Lentil and Portabella Soup
Ingredients
- 1 (8-oz.) carton portabella mushrooms, trimmed
- 1 T. olive oil
- 1 medium Vidalia onion, chopped
- 2 medium carrots, cut into ½” thick rounds
- 2 T. minced garlic
- 1 c. dried lentils, rinsed and sorted
- 1 (28-oz.) can diced tomatoes
- 1 (14-oz.) can veggie broth
- 1 t. dried rosemary
- 1 whole bay leaf
- Salt/black pepper
Instructions
- Remove stems from mushrooms; coarsely chop the stems.
- Cut each cap in half and then cut each half into ½” pieces.
- Heat oil in large skillet.
- Add onion, carrots and garlic.
- Cook until onions softens. Stirring occasionally.
- Place the mixture in CROCK POT.
- Layer lentils, tomatoes, broth, mushroom caps and stems, rosemary and bay leaf on top of carrots and onions.
- Cover and cook on HIGH for 5-6 hours or until lentils are tender.
- Remove and discard bay leaf.
- Season with salt and pepper.
Related Posts
